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Categories:
olive oil garlic shallots stalks celery tomatoes white wine black mussels frisee lettuce parsley fresh chives lemon juice
Viewed: 59 - Published at: 5 years agoIngredients
- 2 tsp olive oil
- 2 cloves garlic, minced
- 3 None shallots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 None plum tomatoes, finely chopped
- 1/2 cup dry white wine
- 2-3 lb black mussels, scrubbed, debearded
- 7 oz frisee lettuce
- 1/3 cup fresh flat-leaf parsley leaves
- 2 tbsp roughly chopped fresh chives
- 1/4 cup lemon juice
Method
- Heat olive oil in a wok over medium heat. Stir-fry garlic, shallots and celery until shallots have softened. Add tomatoes and stir-fry for 30 seconds. Add wine and bring to a boil. Reduce heat and simmer until liquid has reduced by 1/2.
- Add mussels to pan and simmer, covered, for 5 mins, or until mussels have opened (discard any that do not open).
- Add remaining ingredients to wok and toss gently to combine. Serve mussels with broth in large serving bowls.
