Gaspé-style Mussels

Gaspé-style Mussels
  • 2 servings
  • 0:20 Preparation
  • 0:18 Cooking
  • 0:38 Total Time


Add all
  • 4 lb

    Québec blue mussels

  • 2

    celery, finely diced

  • 0.500

    leek, chopped

  • 2 tsp.
    (10 mL)


  • 1 cup
    (250 mL)

    dry white wine

  • 4

    shallots, minced

  • basil leaves to taste

  • 3 Tbsp.
    (45 mL)

    salted herbs

  • pepper to taste

  • 2 tsp.
    (10 mL)


  • 1

    flat leaf parsley, chopped


Clean mussels.

In a big pot over medium-high heat, sauté vegetables in butter.

Add mussels, wine, shallots, basil and salted herbs.

Cover and cook on medium heat for 10 - 12 minutes or until mussels open up.

Shake the pot 2 or 3 times during cooking.

Remove from heat and transfer to a bowl. Set aside. Discard any mussels that remain closed.

Using a fine sieve lined with cheesecloth, strain cooking liquid.

Return cooking liquid to the pot. Add pepper, butter and parsley.

Cook, whisking, over high heat 3 minutes or so. Pour over mussels and serve.

Source: Metro

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