Steamed Mussels with Celery Leaf Salad


SourceRecipe from Root to Stalk Cooking by Tara Duggan.
Prep time
Cooking time1 minute
Total time1 minute


With its mild astringency and juicy freshness, celery is a wonderful foil to strongly flavored seafood. In this recipe you use the outer celery stalks to steam mussels and then serve them with a cold celery leaf salad for crunch and flavor. 


2 cups
celery (tender stalks, thinly sliced inner hearts)
pepper, piquillo (jarred or roasted red bell peppers, cut into thin strips)
2 tablespoons
olive oil, extra virgin
salt, kosher (to taste)
black pepper, ground (to taste)
2 tablespoons
olive oil
celery (outer stalks, sliced 1-inch thick)
onion (sliced )
garlic (cloves, peeled and lightly crushed)
lemon zest (thin strips)
red chile, dried (small, torn in half)
bay leaf
1 cup
white wine, dry
3 pounds
mussels (scrubbed and debearded if needed )


To make the salad, place the celery leaves, hearts, and piquillo peppers in a large bowl. Toss with the olive oil, lemon juice, and salt and pepper to taste. Set aside or refrigerate for up to 2 hours.

To make the mussels, heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the celery, onion, garlic, lemon zest, chile, and bay leaf and cook until the vegetables are tender (about 8 minutes). Add the wine and simmer for 1-2 minutes. Add the mussels, season with salt and pepper, and bring to a simmer. Reduce the heat to medium-low and steam the mussels, covered, until they are plump and their shells have opened wide (about 4-5 minutes). Discard any mussels that did not open.

Serve the mussels out of the pot, either with the salad on the side or as a garnish on top of the mussels.