Steamed Mussels with Endive

Total Time:
30 min
15 min
15 min

4 servings

  • 1 stick unsalted butter, cut into small pieces
  • 3 stalks celery, chopped, plus chopped celery leaves, for topping
  • 2 heads Belgian endive, sliced crosswise 1 inch thick
  • 4 large shallots, chopped
  • 3 cloves garlic, crushed
  • Kosher salt and freshly ground pepper
  • 4 pounds mussels, scrubbed and debearded
  • 4 sprigs thyme
  • 11/2 cups dry white wine
  • Juice of 1/2 lemon
  • Chopped fresh parsley, for topping
  • Toasted sliced baguette, for serving
  • 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.

  • Per serving: Calories 730; Fat 34 g (Saturated 17 g); Cholesterol 190 mg; Sodium 1,520 mg; Carbohydrate 32 g; Fiber 8 g; Protein 58 g

  • Photograph by Charles Masters

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Steamed Mussels with Spicy Red Pepper Aioli

    Recipe courtesy of Anne Burrell