SERVES
4
30 fresh mussels, scrubbed
120 ml/4 fl oz/½ cup water
120 ml/4 fl oz/½ cup white wine
1 tablespoon butter
6 large onions, sliced
4 shallots, chopped
5 garlic cloves
3 potatoes, sliced
2 celery sticks (stalks), chopped
6 chicory leaves (Belgian endive), chopped
1 carrot, chopped
1 sprig of thyme
1 bay leaf
1 sprig of fresh parsley
¼ teaspoon freshly ground black pepper
If possible, leave mussels or other shellfish in a container of fresh seawater or salt water to purge before eating or cooking, then soak them in cold water for about an hour, discarding any that float, are broken, or do not close when tapped sharply. Scrub the shells clean and remove any barnacles and weed, then cut off the beards with a knife.
Put the mussels, water and wine in a saucepan over a high heat, cover and cook for about 5 minutes until the mussels open, shaking the pan occasionally. Discard any that remain closed, lift the mussels from the pan with a slotted spoon and strain and reserve the cooking liquor. Melt the butter in a saucepan and sauté the onions for a few minutes until soft. Add the shallots and garlic, then the potatoes, celery, chicory and carrot. Tie the thyme, bay leaf and parsley together with string, then add to the pan with the mussel liquor and season with pepper. Cover and simmer for 1 hour. Remove the lid and return the mussels to the pan to heat through for about 2 minutes before serving.