Book Your Event Today!
808 N. Mason Road, Creve Coeur, MO 63141
3354 Iowa Avenue, St. Louis, MO 63118

Steamed Mussels with Endive

Steamed Mussels with Endive

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


  1. 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.)

  2. 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

314.606.9520  |  This email address is being protected from spambots. You need JavaScript enabled to view it.

Search Recipes

Featured Wedding Testimonial