Food & Cooking Recipes Appetizers Mariniere Mussel Pot 3.3 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This traditional Belgian mussel dish comes to us from chef Michael Formichella. Ingredients 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 Directions 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. Rate it Print