Steamed Mussels with Endive
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 730
- Total Fat
- 34 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 190 milligrams
- Sodium
- 1,520 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Protein
- 58 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.