Bouchot Mussels Recipe
Peter Stocks, Me White wine, bay, celery, butter, garlic & baguette
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Mussels
Rinse the Bouchot mussels under cold water to remove any sand or debris. Use a brush to scrub the shells gently.
- 2
Chop the Vegetables
Finely chop the celery and mince the garlic cloves.
- 3
Sauté the Aromatics
In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped celery. Sauté until the garlic is fragrant and the celery is tender, about 3-4 minutes.
- 4
Add Wine and Seasoning
Pour in 1 cup of dry white wine and add 2 bay leaves. Bring the mixture to a simmer.
- 5
Cook the Mussels
Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- 6
- 7