Nova Scotia mussels have a sweet, delicate taste. Mussels Mariniere
2 kg (4-5 lbs) Nova Scotia mussels
white wine
ΒΌ cup green onions, chopped
1 celery stock, coarsely chopped
1 clove garlic, diced
dash of thyme
Method:
Scrub mussels and remove byssus thread or “beard.” Cover bottom of large pot with 1 inch (2.5 cm) of white wine, and chopped onion, celery, garlic, and thyme. Bring to a boil.
Add prepared mussels to boiling liquid. Steam until mussels open, about 3 to 5 minutes.
Serve mussels with shells in large bowls, pouring broth over, or use meats in a favourite recipe.