![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Moules-au-Vert.jpg\")
<\/a><\/p>\n1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix)<\/p>\n
2 T. (30 mL) capers<\/p>\n
\u00c2\u00bd tsp (2 mL) chopped garlic<\/p>\n
3 anchovy fillets<\/p>\n
\u00c2\u00bc C. (60 mL) olive oil<\/p>\n
1 C. (250 mL) white wine<\/p>\n
2 lbs (1 kg) mussels<\/p>\n
Salt and freshly ground pepper<\/p>\n
1 T. (15 mL) lemon juice<\/p>\n
Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mussels in Green Sauce (Moules au Vert) 1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix) 2 T. (30 mL) capers \u00c2\u00bd tsp (2 mL) chopped garlic 3 anchovy fillets \u00c2\u00bc C. (60 mL) olive oil 1 C. (250 mL) white wine 2 lbs (1 kg) mussels Salt and freshly ground pepper 1 T. (15 mL) lemon juice Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and…<\/p>\n
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