1. Headline
  1. Headline

Video: Chef Schuermans’ Olympic mussels

TODAY recipes
updated 2/16/2010 10:57:36 AM ET 2010-02-16T15:57:36

Recipe: Mussels vin blanc

Ingredients
  • 1 1/2 pounds mussels (cleaned)
  • 2 tablespoons vegetable oil
  • 1 cup brown onions (julienne)
  • 1/2 tablespoon minced garlic
  • 1 celery stem (julienne)
  • 1/2 leek (julienne)
  • 1 cup dry white wine
  • 1 ounce butter
  • 1/2 tablespoon ground fennel seed
  • 1/2 tablespoon ground coriander
  • 1 pinch salt
  • 1/2 tablespoon coarse black pepper
  • 1/4 cup chopped green onion
  • 1/2 cup parsley
Preparation

At medium to high temperature, heat vegetable oil in a 2- to 3-liter pot on stovetop.

Add brown onions and garlic and allow to cook until tender. Add all cleaned mussels, then add fennel seed, coriander, black pepper, salt and butter.

Cover and cook for approximately 3-5 minutes. Add celery and leek.

Simmer until mussels have opened. Add green onion and parsley. Serve immediately.

Serving Size

Makes 2 servings

Discuss:

Discussion comments

,

More on TODAY.com

TODAY's Takeaway
  1. Getty Images; TODAY

    Natalie celebrates Boston Marathon triumphs; Willie rings in Earth Day

    4/22/2014 8:39:34 PM +00:00 2014-04-22T20:39:34
  1. Danh Tang via Facebook; David Ab

    'Incredible': Runners with dwarfism on return to Boston Marathon

    4/22/2014 8:52:13 PM +00:00 2014-04-22T20:52:13
  1. Jason Merritt / Getty Images

    Girl power: Drew Barrymore welcomes her second daughter

    4/22/2014 9:35:41 PM +00:00 2014-04-22T21:35:41
  1. Mat Hayward / Getty Images Contributor

    Snoop Dogg loves Brian Williams' rap of 'Gin and Juice'

    4/22/2014 8:15:04 PM +00:00 2014-04-22T20:15:04