Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.)

Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette.

Photograph by Charles Masters

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

Classic French Mussels

Recipe courtesy of George Duran

Mussels in White Wine

Recipe courtesy of Ina Garten

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Bobby Flay

Steamed Mussels

Spicy Steamed Mussels

Recipe courtesy of Guy Fieri

Spicy Steamed Mussels

Recipe courtesy of Food Network Kitchen

Steamed Mussels Provencal

Recipe courtesy of Anne Kearney

Browse Reviews By Keyword