1 tablespoons olive oil
1 onion, chopped
1/4 cup celery, chopped
2 garlic cloves, minced
2 teaspoon basil
1 bay leaf
1 cup dry white wine
1 pound mussels
1 tablespoon chopped parsley


1. Heat oil in a large saute pan with a tight fitting lid. Saute onions, celery, garlic, bay leaf and basil until the vegetables are translucent.
2. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with parsley and serve.

Serve this dish with crusty bread and a green salad. It makes an excellent brunch dish.

Mussels Steamed in White Wine
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