Molly’s Onion Mussels

This recipe comes from Traditional Irish Cooking: The Fare of Old Ireland and Its History by Andy Gravette and Debbie Cook.

4 servings

Ingredients

  • 30 mussels, scrubbed clean
  • 1/2 cup water
  • 1/2 cup white wine
  • 1 tablespoon butter
  • 6 large onions, sliced
  • 4 shallots, chopped
  • 5 garlic cloves
  • 3 potatoes, sliced
  • 2 celery stalks, chopped
  • 6 chicory leaves, chopped (Belgium endive)
  • 1 carrot, chopped
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1/4 teaspoon freshly ground black pepper

Instructions

Scrub the shells clean, removing any barnacles or seaweed. Discard any that are open and do not close when tapped sharply on the counter.

Place the mussels, water, and wine in a saucepan over high heat. Cook until the mussels open, about 5 minutes. Toss any that do not open. Use a slotted spoon to remove the mussels. Strain and reserve the cooking liquid.

Add the butter and onions to a saucepan and cook until the onions soften. Add the shallots and garlic. Then the potatoes, chicory, celery, and carrot. Tie the parsley, bay leaf and thyme together with a string. Add that along with the reserved mussel cooking liquid. Cover and simmer for 1 hour.

Add the mussels and heat through, about 2 minutes.  Serve!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s