Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Mussels Mariniere

4 lb Mussels; prefer New Zealand-"Green Lipped" mussels. *

1 lg Onion

2 Celery stalks

1 Garlic clove

1/2 Bottle of white wine

Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming.

Serves 4.

 

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