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Gaspé-style Mussels https://www.metro.ca/userfiles/image/recipes/moules-gaspésienne-5424.jpg PT20M PT18M PT38M
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.
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4 5 5 4
4 lb Québec blue mussels 2 celery, finely diced 0.500 leek, chopped 2 tsp. (10 mL) butter 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) butter 1 flat leaf parsley, chopped
Gaspé-style Mussels

Gaspé-style Mussels

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5 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:20
Preparation
0:18
COOKING
0:38
TOTAL TIME

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Ingredients

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  • 4 lb
    Québec blue mussels
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  • 2
    celery, finely diced
  • 0.500
    leek, chopped
  • 2 tsp.
    (10 mL)
    butter
  • 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)
    butter
  • 1
    flat leaf parsley, chopped
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Preparation

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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