You will need
    • 20 mussels;
    • 2 bulbs;
    • 2 carrots;
    • 250 ml dry white wine;
    • 100 ml of water;
    • ¼ Celery root;
    • 150 g butter;
    • a clove of garlic;
    • 1 Bay leaf;
    • salt to taste.
Mussels used for the preparation of salads, appetizers, first and second courses. Try to cook mussels with vegetables.
To start cooking you need to peel the shell under cold running water with a brush and slightly scrape them with a knife. In addition, it is necessary to remove the small, hair-like, a bundle of fibers through which the clam is attached to the rocky surface of the seabed. To cut the "beard" it's pretty much pulling it. Meat mussels would not be affected.
After that, live clams, put in cold water for several hours, periodically changing its order to remove foreign bodies and sand.
Peel and chop the onions and garlic, peel the carrots and celery cut into strips. Wash and chop the bunch of parsley.
Heat in a large saucepan the butter and slightly saute vegetables, parsley, a clove of garlic, add the Bay leaf and peppercorns.
Pour in the pan the water and wine, add salt and bring to a boil.
Lower it into the boiling mixture prepared mussels and simmer, covered for 7-10 minutes on high heat until all the shells open. From time to time you will have to shake the pan. Then drain the mussels in a colander,remove not opened, open the rest of the shell a little wider, sprinkle with parsley and serve.
Bon appetit!