Cheap, quick to cook and delicious.
- 1 stick unsalted butter, cut into small pieces
- 3 stalks celery, chopped, plus chopped celery leaves, for topping
- 2 heads Belgian endive, sliced crosswise 1 inch thick
- 4 large shallots, chopped
- 3 cloves garlic, crushed
- Kosher salt and freshly ground pepper
- 4 pounds mussels, scrubbed and debearded
- 4 sprigs thyme
- 11/2 cups dry white wine
- Juice of 1/2 lemon
- Chopped fresh parsley, for topping
- Toasted sliced baguette, for serving
- Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.)
- Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette.
Recipe courtesy of Food Network Magazine