STEAMED MUSSELS WITH ENDIVE

Steamed Mussels with Endive image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 stick unsalted butter, cut into small pieces
3 stalks celery, chopped, plus chopped celery leaves, for topping
2 heads Belgian endive, sliced crosswise 1 inch thick
4 large shallots, chopped
3 cloves garlic, crushed
Kosher salt and freshly ground pepper
4 pounds mussels, scrubbed and debearded
4 sprigs thyme
11/2 cups dry white wine
Juice of 1/2 lemon
Chopped fresh parsley, for topping
Toasted sliced baguette, for serving

Steps:

Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.)
Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette.

Nutrition Facts : Calories 730, Fat 34 grams, SaturatedFat 17 grams, Cholesterol 190 milligrams, Sodium 1,520 milligrams, Carbohydrate 32 grams, Fiber 8 grams, Protein 58 grams