Jamie Kennedy’s Steamed Mussels

Yields: 4 Portions


  1. 48 mussels, scrubbed and debearded
  2. 4 shallots, peeled and finely diced
  3. 2 cloves of garlic, peeled and chopped fine
  4. 1 medium carrot, peeled and cut into juliennes
  5. 1 small celery root, peeled and cut into juliennes
  6. 2 tbsp. sundried tomatoes, cut into juliennes
  7. 1 cup Riesling wine *
  8. 2 tbsp. butter
  9. ½ tsp. chopped fresh thyme
  10. 2 tbsp. chopped fresh parsley


  1. Melt butter in a large saucepan
  2. Add garlic and shallots and sauté gently for 3 minutes
  3. Add thyme and mussels and vegetable julienne and sauté for one minute further
  4. Add Riesling, increase heat and cover with a lid.
  5. Boil until mussels open, about 5 minutes.


Warm 4 large cereal bowls. Arrange mussels in a pleasing pattern in each of the 4 bowls.

Distribute the julienne vegetables evenly on each arrangement of mussels. Pour cooking liquid over each of the 4 bowls. Sprinkle parsley on each arrangement. Serve!

* Option to cook with vegetable stock