BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MUSSELS, LEMON GARLIC

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Serving suggestion: mussels go well with saffron linguini. (see recipe for homemade pasta)

Ingredients:

  • EVOO, as needed

  • 6 cloves garlic, chopped
  • 2-3 shallots, chopped
  • 1 medium carrot, diced
  • 4 stalks celery, chopped
  • 1 cup dry white wine
  • 1/2 teaspoon saffron
  • 1 teaspoon sea salt
  • 2 teaspoons oregano, fresh
  • 1 teaspoon cracked coriander
  • 2 cups seafood stock from halibut bones or other white fish
  • 1 pound mussels
  • zest from 1 lemon

Method:

Add enough EVOO to the bottom of a preheated Dutch oven pot. Add garlic, shallots, carrot, and celery. Cook until vegetables are aromatic and still firm. Add wine, saffron, salt, oregano and coriander. Cook 3 minutes; add stock and bring up to boil before adding mussels. Cover and time 3-5 minutes, or until mussels just open. Taste broth and adjust seasoning with salt, coriander and black pepper and lemon zest.






TO RECIPES

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