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Mussels in Broth

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Seafood
Recipe Preparation Level: easy

    Mussels in Broth (serves 4-ish)

    1 tbs olive oil
    2 kilos of mussels in their shell (cleaned and
    debearded)
    1 large leek very finely chopped
    1 medium brown onion very finely chopped
    2 large carrots very finely chopped
    3-4 stalks of celery, very finely chopped
    4 cloves garlic, minced
    2 cups good white wine (I usually use a chardonnay)
    Chicken stock (to taste) (I use fake chicken stock as
    I don't eat meat, just seafood)
    Salt and pepper to taste
    Cream (optional)

    In a large heavy based saucepan with a tight fitting lid, heat the
    olive oil. Reduce the heat to very low and add leek, onion, garlic,
    carrots and celery. (I usually mince the garlic, add it, chop the
    onion, add it etc 'til everything is in. Place the lid on the pot and
    sweat the vegetables for 10 to 15 minutes, stirring occasionally to
    ensure nothing is sticking. Add the white wine and increase heat to a
    simmer. Simmer for around 5 minutes, with the lid on - we are not
    trying to reduce here! Add the mussels in the shell and reduce heat
    to a low simmer. Simmer for around 5 minutes or until mussels are
    just done. Remove the mussels with a slotted spoon and put aside
    (here is where you might need that second pot!) Taste the broth, and
    if you wish add a little chicken stock, salt, pepper etc. At this
    stage, you can add some cream (about 1/2 to 1 cup) if you want to be
    really decadent, and let the broth reduce a little. The cream is a
    delicious add in but really isn't required and the broth tastes just
    as good, and is guilt free, without it. Turn off the heat and add the
    mussels back to the pot.

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