Mediterranean Mussels With Celery Root And Pearl Onions

• 1/3 cup olive oil
• 3 garlic cloves, thinly sliced
• 3 tablespoons thinly sliced shallots
• 30 flat-leaf parsley leaves
• 1/3 cup dry vermouth
• 3 cups fish broth
• 36 mussels, scrubbed and debearded
• 3 tablespoons unsalted butter
• 1/4 cup preserved lemon, minced*
• 30 celery leaves
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 4 slices toasted sourdough bread, rubbed with a halved garlic clove

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and shallots; saute 2 minutes or until golden brown.
2. Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.
3. Stir in fish broth, and bring to a boil. Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)
4. Reduce heat to low; stir in butter and next 6 ingredients. To serve, place 1 piece of bread into each of 4 shallow bowls. Spoon mussels over bread.
5. *Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.

olive oil, garlic, shallots, parsley, fish broth, mussels, unsalted butter, preserved lemon, celery, kosher salt, freshly ground pepper, bread

Taken from www.myrecipes.com/recipe/mediterranean-mussels-with-celery-root-pearl-onions (may not work)