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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mussels in wine and garlic broth Recipe

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This recipe for Mussels in wine and garlic broth is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup celery root, thinly sliced (or 1/4 cup celery)
2 shallots, thinly sliced
4-5 large pods of garlic, pressed or macerated with olive oil and salt
1 jar clam juice
1 container of seafood broth
1 container of chicken broth
4 cups wine
1/2 cup lemon juice
2 Tblsp Worchestershire
1 tsp tobasco
red pepper flakes
Sprig of Rosemary
1/2 stick of butter
5 shitake mushrooms, thinly sliced
2 small tomatoes, diced
1/2 cup cilantro
1-2 lbs mussels
1/4 - 1/2 lb vermicelli
4 green onions
Directions:
Directions:
Soak mussels in salt water for 5-10 minutes. Rinse and repeat. Discard water.

Combine all liquids. Add red pepper flakes, rosemary and butter to liquid. Bring to boil. Add celery root, shallots and garlic to liquids and boil for 20 minutes. Add in mushrooms, tomatoes, cilantro, mussels and vermicelli. Boil for 7 minutes.

Top with green onions before serving.

Serve with French bread for sopping up the broth.
Personal Notes:
Personal Notes:
It does make quite a bit. For smaller amount, maybe put chicken bouillion in the wine and omit the chicken broth.

I took the mussels that we had not eaten out of the shells before storing it.

 

 

 

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