Make Margot Henderson’s steamed mussels with celery and white wine

Name: Make Margot Henderson’s steamed mussels with celery and white wine
Total time: 45 min
Ingredients: 400g mussels; 6 shallots, peeled and sliced in thin half moons; 4 cloves of garlic, peeled and sliced thinly; 2 tbsp of thyme, picked and chopped finely; 2 bay leaves; 1 leek, washed and sliced thinly; 1 stick of celery, sliced thinly; Celery leaves, picked and roughly chopped; 2 glasses of white wine; A knob of butter; 1 handful flat parsley, picked and chopped; 50ml extra virgin olive oil; Maldon salt and black pepper for seasoning

foodism.co.uk

Perfectly accompanied by a hunk of crusty bread and a glass of white wine, Margot Henderson's recipe for steamed mussels is simple, fresh and accentuates the produce.

View full recipe on foodism.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.co.uk.

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