I’ll never forget the first time my kids gobbled these up – my heart swelled with pride. I grew up eating mussels 2-3 times a month and this "mussel soup" was my favorite way to enjoy them. Only one update, I'll pair them with a crisp Viognier. It's good to be a grown up.
Serves: 4 Prep: 15 Cooking: 20
¼ cup olive oil
1/3 cup minced shallots
2 carrots, in ¼ inch dice
2 celery ribs, in ¼ inch dice
1 small celery root, thickly peeled, in ¼ inch dice
3 cloves garlic, minced
1 clove garlic, sliced in half lengthwise
Salt and freshly ground black pepper
1 cup dry white wine
3 tablespoons minced Italian parsley
2 pounds small mussels, debearded and scrubbed clean, tightly closed
1 large baguette, not a super skinny one, ½” slices on the diagonal
Place slices of baguette on a rimmed baking sheet.
Heat olive oil in a large pot over moderate heat.
Add shallots, carrots, celery, celery root, and garlic.
Season with salt and pepper.
Saute vegetables until soft, 10 to 12 minutes.
Place bread in the oven for 5 minutes to toast. Rub each with cut garlic when they come out of the oven.
Add wine, 2 tablespoons parsley and mussels.
Increase heat and bring to a simmer. Cover and cook, shaking the pot a few times, until the mussels open-about 5 minutes.
Discard any mussels that do not open.
Divide mussels among warm bowls. Spoon the vegetables and juices over them. Garnish with the remaining parsley and toasts.