Advertisement
Hot and Fragrant Mussels in Chinese Celery Broth
Preparation info
- Serves
4
as a main course
Appears in
Published 2001
Chinese celery provides background depth, aromatic foreground, and discreet crunch. Herbal and briny, this quick-to-prepare dish can have the heat turned up if you love chillis. Some cultivated mussels are so un-briny that you may have to add salt. Taste and check.
Ingredients
½ pound 2 tablespoons 1 tables
Method
- Trim roots from celery. Wash stalks in several changes of water, lifting out so debris sinks. Trim off and reserve a cupful of the prettiest leaves for garnish. Cut remaining stems and leaves into extremely thin slices.
- Heat oil in wide non-aluminum pot or deep pan large enough to hold all ingredients. Add garlic, shallots, and chillis and toss a few minutes ov
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe