Steamed Fresh Mussels In A Creamy Broth

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 lbs mussels
• 1 onion
• 1 -2 celery rib
• 1 tablespoon canola oil
• 1 garlic clove
• 2 cups vegetable stock
• 1/3 cup sour cream
• sea salt
• fresh ground black pepper
• 1/2 bunch fresh parsley
• crusty bread, for accompaniment

Recipe

• 1 wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
• 2 discard any shells that are open!
• 3 peel the onion and slice into rings.
• 4 trim and wash the celery and cut into slices.
• 5 in a large skillet, heat the oil over medium heat.
• 6 add the onion, and saute until translucent.
• 7 add the celery and sautee briefly.
• 8 peel and crush the garlic and add it to the skillet.
• 9 add the mussels and vegetable stock and bring to a boil.
• 10 cover tightly and cook for about 8 minutes.
• 11 remove the mussels when all the shells have opened and keep warm.
• 12 pass the liquid through a fine strainer into a clean saucepan.
• 13 cook over high heat until reduced to about 1/3 of original volume.
• 14 stir in the sour cream and just heat through.
• 15 season with salt and pepper.
• 16 wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
• 17 sprinkle the parsley over the sauce.
• 18 place mussels in sauce and serve hot with crusty bread for dipping.