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4
Medium
Published 1995
If you cannot get celeriac, finely sliced celery heart makes a good substitute.
Scrub and rinse the mussels very thoroughly under cold running water, knocking off any barnacles with the back of a knife blade. Tug off the ‘beards’. Discard any mussels that remain open when tapped. Put the mussels in a saucepan, cover tightly and place over a high heat. Steam for 2–3 minutes, until the mussels open. Discard any that remain closed. Remove from the heat, strain off the cooking