Comment on this article

Mussels with Fresh Herbs
Moules au vert
from the kitchen of Sharmagne Leland-St. John


This easy to make recipe is a delightful dish to serve when trying to stay away from turkey or chicken in the days leading up to Thanksgiving.  The fresh herbs and greens can usually be found at Whole Foods, or any good gourmet market, if you do not grow them in your own garden. 

Mussels with Fresh Herbs
Moules au vert
from the kitchen of Sharmagne Leland-St. John

50 large fresh Mussels
5 tablespoons unsalted butter (divided)
2 medium onions coarsely chopped
4 sprigs Italian parsley
1 teaspoon kosher salt
1 teaspoon  freshly ground black pepper
3 celery stalks
4 cups sorrel  sliced in strips
1 cup chopped chervil
2 tablespoons chopped tarragon
1/2 cup chopped parsley
1/2 cup dry white wine
1/2 cup vegetable or chicken broth
1 tablespoon cornstarch

Scrub the mussels with a brush in plenty of cold water.  Discard any that are not tightly closed or any that are damaged.  Melt 3 tablespoons butter in a large pot. Add the onion, the sprigs of parsley, celery, salt and pepper.  Cover and cook over high heat for 10 minutes or until the shells open.  Shake the pan vigorously as you cook.  Discard any shells that have not opened.  With a slotted spoon place the mussel shells and any loose mussels in a colander to drain.  Strain and reserve the cooking liquid and the celery.
In a large skillet, melt the remaining butter, and add the sorrel, chervil, tarragon, and chopped parsley, add the strained cooling reserve and the white wine.    Chop the cooked celery and add this to the mixture.  Stir the cornstarch into the 1/2 cup of broth and stir until dissolved.  Add to the mixture in the pan, stirring until smooth.   Reheat the mussels in the sauce.  If desired, thinly sliced scallions, greens and all, may be sprinkled over the top.  Serve immediately with warmed French bread for dipping.

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]