Recipe: Rosemary Williams’ mussels dish

PUBLISHED: 10:51 04 June 2018 | UPDATED: 10:51 04 June 2018

Rosemary Williams' mussel dish (photo: Severien Vits)

Rosemary Williams' mussel dish (photo: Severien Vits)

Archant

Author Rosemary Williams grew up with a fmaily background in seafood. In her book Prep That Fish, she follows her uncle and grandad who was a shellfish merchant in Sittingbourne

Ingredients

• 4lb/2kg live mussels, cleaned, prepared (all shells closed)

• 4fl oz/100ml white wine

• 4 sticks of celery

• 1 pint/½ litre vegetable stock

• 3oz/85 grams unsalted butter

• 2 or 3 cloves of garlic

• ½ handful fresh chopped parsley

• ¼ teaspoon ground white pepper

• 1 lemon

• 1 loaf fresh, crusty, for example sourdough bread

Method

Gently melt the butter at a medium heat in a large saucepan, crush the garlic, add to the butter and gently cook

Clean and thinly slice the celery across the stems

Add the stock to the butter and garlic, then add the celery and pepper

Allow to simmer for seven minutes with the lid off. Add the closed mussels, allow to cook for about two to three minutes with the lid on

Add wine to the saucepan, return to simmer with the lid off

When all or most of the mussels are open, it is ready (discard any mussels not open). Gently mix in some of the chopped parsley

Ladle into the warm serving bowls sprinkle some of the parsley on the top

Serve each bowl immediately with a lemon quarter and some bread on the side.

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