Steamed Mussels

Servings: 2 | Serving size: 1 pound mussels (weight includes shells)

Cooking time: 30 minutes

This recipe can easily be multiplied.

Ingredients

• 2 tsp. olive oil
• 8 ounces carrots (finely diced)
• 2 medium ribs celery (finely diced)
• 4 large green onions (thinly sliced crosswise; keep white and green parts separate)
• 1 cup no salt added shrimp stock
• 2 Tbsp. sherry
• 2 lbs. fresh mussels (scrubbed clean)
• 1/8 tsp. salt
• 4 tsp. unsalted butter

Place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the carrots and cook for 2 minutes. Stir frequently. Adjust the heat so that the carrots do not burn.

Add the celery and cook for one minute. Stir frequently.

Add the white part of the green onion and cook for one minute. Stir frequently.

Add the shrimp stock, sherry, and the mussels.

Cover and cook for 3 to 4 minutes. Shake the pan frequently.

When all of the mussels are opened, remove them to two bowls. (Any mussels that have not opened should not be eaten.)

Add the butter and salt and swirl the pan until the butter is melted.

Pour the sauce over the mussels, sprinkle the green tops of the green onion over the mussels, and serve.