Photo Gordon Beck, The Gazette

This recipe, by Montreal chef Serge Beaumarriage, is written for two individual mussel pots, but it can easily be made in a single covered pot that isn't too heavy to shake with ease. It can also be doubled or tripled, and you can add ingredients like extra herbs, peppers or cream if desired. Just be sure to respect the cooking times and temperatures listed.
Demeyere stainless steel mussel pots (imported from Belgium) cost about $60 each at Russel Rinfret, 7915 St. Laurent Blvd., $49.75 at equipement de restaurant de l'est, 11990 Notre Dame St. E.

4 pounds (2 kilograms) fresh mussels

1 medium yellow onion, peeled

1 branch celery, washed

2 medium carrots, peeled and washed

1 leek, washed, white part only

2 garlic cloves, peeled and minced

2 tablespoons (25 mL) butter

2 tablespoons (25 mL) vegetable oil

Handful fresh parsley, chopped

2 wine glasses (about 11/2 cups/400 mL) of dry white wine

Salt and pepper to taste

1. Rinse mussels in cold water and discard any that are open or have cracked shells. Chop onion, celery, carrots and leek into large pieces (about one inch/2.5 cm).
2. Place a tablespoon (15 mL) of butter and oil in each pot over medium heat. When the butter starts to foam, divide the vegetables and garlic into the two pots. Cook, stirring occasionally, until the vegetables begin to soften.
3. Add the mussels and half the white wine, cover, and turn the heat to high. Cook for 7 to 9 minutes (depending on the size of the mussels), shaking gently occasionally.
4. Just before the cooking time is up, pour in the remaining wine, sprinkle with chopped parsley, season with salt and pepper, and toss one last time. Keep covered until ready to serve.

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