Mediterranean Mussels with Celery Root and Pearl Onions

Ingredients

• 30  celery leaves 
• 4 servings glazed celery root 
• 0.3 cup vermouth dry
• 3 cups fish broth 
• 30  flat-leaf parsley leaves 
• 3  garlic cloves thinly sliced
• 4 servings kosher salt to taste
• 36  mussels scrubbed
• 0.3 cup olive oil 
• 4 servings braised pearl onions 
• 4 servings pepper freshly ground to taste
• 0.3 cup simple preserved lemons minced
• 3 tablespoons shallots thinly sliced
• 4 slices sourdough bread with a halved garlic clove toasted
• 3 tablespoons butter unsalted

Equipment

• bowl
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add garlic and shallots; saut 2 minutes or until golden brown.
3. Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.
4. Stir in fish broth, and bring to a boil.
5. Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)
6. 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.
7. *Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.