2 kg Nova Scotia mussels 4-5 lbs
white wine
50 mL green onions, chopped ¼ cup
1 celery stock, coarsely chopped 1
1 clove garlic, diced 1
dash of thyme
Method:
- Scrub mussels and remove byssus thread or "beard." Cover bottom of large pot with 1 inch (2.5 cm) of white wine, and chopped onion, celery, garlic, and thyme. Bring to a boil.
- Add prepared mussels to boiling liquid. Steam until mussels open, about 3 to 5 minutes.
- Serve mussels with shells in large bowls, pouring broth over, or use meats in a favourite recipe.
6 appetizer servings
Serving Tips:
For a richer version of this popular dish, 1 cup (250 mL) heavy cream mixed with 2 egg yolks can be added to the strained mussel broth. Serve with crusty french bread to soak up all that lovely broth.
For more information, contact:
Amanda L. Langley
Planning and Development Officer - Food Service Industry
N.S. Agriculture
P.O. Box 2223
Halifax, Nova Scotia, B3J 3C4
Phone: 902.424.8611
Amanda Langley
Wine Note: Pair with Petite Rivere Cotes de LaHave 'Sur Lie'
Special thank you to Valley Wine Tours for their wine pairings.
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