- 8 to 10 quarts mussels in shell
- 3 ribs celery, chopped
- 2 medium onions, sliced
- 1/4 cup chopped fresh parsley
- 1 large clove garlic
- 1 large lemon, sliced
- 2/3 cup water
Scrub mussels. Wash mussels in lukewarm water, changing water 3 to 4 times; set aside. Put celery, chopped onions, parsley, garlic, lemon and water to a large kettle (large enough to hold mussels). Cover kettle and cook for about 15 minutes, or until vegetables are tender; add mussels. Cover and cook for 1bout 15 minutes, or until mussels are open. Shake kettle a few times to prevent sticking. Remove and discard unopened mussels. Serve in broth.
Serves 4 to 6.
Related
Will's Slow Cooked Cioppino
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