Mariniere Mussel Pot


This traditional Belgian mussel dish comes to us from chef Michael Formichella.


  • 2 ¼ pounds mussels, scrubbed and debearded

  • 1 ½ cups water

  • 1 cup dry white wine, or Belgian beer

  • 1 bay leaf, preferably fresh

  • 1 small Spanish onion, thinly sliced

  • 1 rib celery, cut into ¼-inch dice (about ½ cup)

  • 2 tablespoons unsalted butter

  • ¼ cup coarsely chopped fresh flat-leaf parsley


  1. Place mussels in a large pot. Add 1 1/2 cups water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 minutes. Add wine and bay leaf. Steam for 3 minutes longer. Add onion and celery, and steam until all the mussels open, about 1 minute longer. Remove from heat, and add butter; toss until butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately.

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