This recipe is written for two individual mussel pots, but it can easily be made in a single covered pot that isn’t too heavy to shake with ease. It can also be doubled or tripled, and you can add ingredients like extra herbs, peppers, or cream, if desired. Just be sure to respect the cooking times and temperatures listed. Serve with frites and a Belgian beer, or a dry white wine like a muscadet.
Excerpted from Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman. Foreword by Naomi Duguid. Copyright © Lesley Chesterman 2022. Photography by Maude Chauvin. Interior design by Quatre par Quatre, Catherine Gravel, and Emilie Deshaies. Published by Simon & Schuster Canada, a division of Simon & Schuster, Inc. Reproduced by arrangement with the Publisher. All rights reserved.
Rinse the mussels in cold water and discard any that are open or have cracked shells. Chop the onion, celery, carrots, and leek into large 1-inch pieces.
Place 1 tablespoon of butter and 1 tablespoon of oil in each pot over medium heat. When the butter starts to foam, divide the vegetables into the two pots along with the garlic. Cook, stirring occasionally, until the vegetables begin to soften.
Add half the mussels and half the wine to each pot, cover, and turn the heat to high. Cook, occasionally shaking the pots gently, for 5 to 7 minutes (depending on the size of the mussels), until all the mussel shells open.
Just before the cooking time is up, pour in the remaining wine, sprinkle with the parsley, season with salt and pepper, cover, and toss one last time. Keep covered until ready to serve.