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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

  • 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

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


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