Mediterranean Mussels with Celery Root and Pearl Onions

Name: Mediterranean Mussels with Celery Root and Pearl Onions
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 30 celery leaves; 4 servings Glazed Celery Root; 79 milliliters dry vermouth; 710 milliliters fish broth; 30 flat-leaf parsley leaves; 3 garlic cloves, thinly sliced; 4 servings Kosher salt, to taste; 36 mussels, scrubbed and debearded; 79 milliliters olive oil; 4 servings Braised Pearl Onions; 4 servings Freshly ground pepper, to taste; 59 milliliters preserved lemon, minced; 3 Tbsps thinly sliced shallots; 4 slices toasted sourdough bread, rubbed with a halved garlic clove; 3 Tbsps unsalted butter

Need a pescatarian hor d'oeuvre? Mediterranean Mussels with Celery Root and Pearl Onions could be a tremendous recipe to try. One portion of this dish contains around 55g of protein, 33g of fat, and a total of 734 calories. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, glazed celery root, braised pearl onions, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 17 minutes.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add garlic and shallots; saut 2 minutes or until golden brown.

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Shallot

Garlic

Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.

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Vermouth

Parsley

Stir in fish broth, and bring to a boil.

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Broth

Fish

Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)

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Mussels

Reduce heat to low; stir in butter and next 6 ingredients. To serve, place 1 piece of bread into each of 4 shallow bowls. Spoon mussels over bread.

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Mussels

Butter

Bread

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Bowl

*Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.

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Preserved Lemon

Lemon Zest

Salt

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

celery leaves 4servings

Glazed Celery Root 79milliliters

dry vermouth 710milliliters

fish broth 30

flat-leaf parsley leaves 3

garlic cloves, thinly sliced 4servings

Kosher salt, to taste 36

mussels, scrubbed and debearded 79milliliters

olive oil 4servings

Braised Pearl Onions 4servings

Freshly ground pepper, to taste 59milliliters

preserved lemon, minced 3Tbsps

thinly sliced shallots 4slices

toasted sourdough bread, rubbed with a halved garlic clove 3Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.