- “Mire Poix” (handful mixture of diced carrots, leeks, celery root, and onions)
- A tablespoon clarified (melted) butter, just enough to sauté the Mire Poix
- Chopped Parsley
- One wedge of compound butter (see recipe below)
- 1 lb. mussels, rinsed
Add diced vegetable mire poix to clarified butter in a 2″ deep sauté pan. Over medium heat, cook mire poix until butter sizzles. Add mussels and turn to high heat, then add white wine and compound butter. Cover pan, allowing mussels to steam in white wine and butter mixture. Cook on high heat until all mussels have opened. Finish with fresh chopped parsley and serve in a deep bowl with plenty of bread to soak up the broth!
Compound Butter Recipe:
- 1 tsp. chopped fresh garlic
- 2 shallots, finely chopped
- 1 tsp. fresh chopped thyme
- 1 tsp. fresh chopped parsley
Sauté above ingredients 5 minutes, then add liquid:
- 1 Tbsp. lemon juice
- 1 cup white wine
Serves two people when used as a appetizer, for an entree serving double the recipe.