White Wine & Garlic Mussels

16-20   fresh mussels
1 oz      Canola Oil (warm)
1 oz       julienned onion
½ oz     julienned carrot
1 oz        sliced celery
½ oz     chopped garlic
5 oz       white wine
1 tbsp    butter

Lightly sauté the onions & garlic in canola oil for caramelization.
Toss in the carrots and celery.
Add 16 to 20 fresh mussels.
Salt and pepper to taste.
Add the wine and butter.
Cover to steam the mussels open.
Place in a bowl and spoon some of the pan the sauce over the mussels.
Serve with warm bread.

Courtesy of: The Edge Wine Bar & Grille, Orangeville

Author: Living Spaces

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