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Mussels in white wine with vegetables, carrots and leeks, in a large stainless steel pot after cooking

Mussels in White Wine with Vegetables

Main dishes

Mussels in white wine with carrots, leeks, celery and onions: 4 kilos in a big pot, a convivial dish to share with crusty bread.

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Mussels in white wine with plenty of vegetables: that's how Axelle makes them, and that night there were 4 kilos in the pot, served with baguettes. « Delicious! »

The vegetables (onion, leek, celery and carrot) first soften in butter without browning, then the white wine, bouquet garni and mussels go in. They flavor the cooking liquid, which you can enjoy with a spoon or with bread.

The cooking time is very short: as soon as the mussels open, they're done. Plan on about 1 kg of mussels per person.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodStovetop

Ingredients

4 servings

Directions

  1. Scrub and rinse the mussels, discarding any broken ones.
  2. Wash the vegetables, then slice the onion, leek, celery and carrot. Set the celery leaves aside.
  3. Melt the butter without letting it brown in a large pot and sweat the sliced vegetables in it.
  4. Add the bouquets garnis and pour in the white wine. Heat for 1 to 2 minutes.
  5. Add the mussels, cover and cook until they have all opened, shaking the pot from time to time.
  6. Sprinkle with the celery leaves, season with pepper and serve right away with the baguette.

Equipment

  • Large pot with lid
  • Cutting board and knife

Before you start

Ingredients

  • 4 kg mussels
  • 50 g butter
  • 2 onions
  • 2 celery stalks with their leaves
  • 4 leeks (white part)
  • 2 carrots
  • 2 bouquets garnis (parsley, thyme, bay leaf)
  • 60 cl dry white wine
  • Salt and pepper
  • Baguette for serving

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