Name: Steamed Mussels with Endive
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

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

Courtesy of Food Network Magazine

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Steamed Mussels with Endive

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