Our Favorite Mussel Recipes
3 tablespoons butter or margarine
3 tablespoons flour
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
Hot-Pepper sauce to taste
1 1/2 cups finely chopped celery
2 cups all-purpose cream or half-and-half
2 cups cooked and drained mussel meats.
2 tablespoons white wine or sherry
Salt and pepper to taste
Bread for toasting
Watercress or parsley sprigs for garnish
Melt butter in top of double boiler over simmering water. Blend in flour, lemon juice, Worcestershire sauce, and hot-pepper sauce. Add celery and sauté until tender. Pour in cream slowly, stirring until slightly thickened.
Add mussels, stir until hot. Add wine, salt and pepper to taste. Toast bread and cut each slice diagonally twice to make toast points.
Serve mussels rimmed with toast and garnished with watercress or parsley.
Source: Harbor Fish Cookbook
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