Mussels marinières
Ingredients
- 4 X 900 g (2 lb.) bags mussels
- 300 ml (1¼ cups) fish stock
- 150 ml (⅔ cup) white wine
- 2 carrots, julienned
- 1 medium leek, julienned
- 2 celery stalks, julienned
- 1 clove garlic
- 2 bay leaves
- 2 shallots, minced
- Zest of 2 lemons
Preparation
- Add the wine, fish stock, clove of garlic, bay leaf and vegetables to a saucepan. Bring to a boil, then simmer for about 5 minutes.
- Add the shallots and lemon zest. Let the flavours to infuse for a few minutes.
- Add the mussels. Bring to a boil again, then cook over high heat until the mussels open.
- Season to taste.
