Steamed Mussels with Endive

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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.)
  2. 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.