# Moules Marinières, Sautéed Squid and Sugar Snap Peas, Crispy Ghee-Roasted Celery Root > Briny mussels in a white-wine and parsley broth meet quickly seared squid and sweet, snappy spring peas. Thin celery-root slices roasted generously in ghee bring the crisp, golden edges of pommes Anna without the fuss of keeping the cake intact. - URL: https://www.chezjk.com/recipes/moules-marinieres-with-sauteed-squid-sugar-snap-peas-and-crispy-celery-root - Author: Jonathan Katzman - Cooked and photographed: 2023-04-30 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Moules Marinières, Sautéed Squid and Sugar Snap Peas, Crispy Ghee-Roasted Celery Root](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb2fa2dce25cf0cd9.jpg) ## Moules Marinières The mussels release enough briny liquid to make their own sauce. Reducing the wine first keeps the broth bright without a raw alcoholic edge. ### Ingredients - 3 lb live mussels - 3 tbsp unsalted butter, divided - 2 medium shallots, finely diced - 1 small stalk celery, finely diced - 2 cloves garlic, thinly sliced - 3/4 cup dry white wine - 1/3 cup chopped flat-leaf parsley, tender stems and leaves separated - 1 tsp fresh lemon juice, plus more to taste - to taste freshly ground black pepper and kosher salt ### Instructions 1. Scrub and debeard the mussels under cold running water. Discard cracked shells and any open mussels that do not close when tapped. Keep refrigerated in a colander over a bowl, loosely covered with a damp towel, until cooking. 2. Melt 2 tablespoons butter in a large, wide pot over medium heat. Add shallots, celery, and parsley stems; sweat for 4–5 minutes until softened without browning. Add garlic and cook for 30 seconds. 3. Add the wine, bring to a vigorous simmer, and reduce for 2–3 minutes. 4. Add the mussels, cover, and cook over medium-high heat for 4–7 minutes, shaking the pot occasionally. Check at 4 minutes and transfer opened mussels to a warm bowl as needed. Discard any that remain closed after cooking. 5. Remove the pot from the heat. Swirl the remaining tablespoon butter into the broth, then add parsley leaves, lemon juice, and black pepper. Taste before adding salt. Spoon the broth over the mussels and serve immediately. ### Notes - If the broth tastes gritty, pour it carefully through a fine sieve before finishing with butter and parsley. - Use a dry, unoaked white wine rather than cooking wine. ## Ghee-Seared Small Squid Very dry squid and an uncrowded hot pan create browned patches before the flesh turns rubbery. Small bodies can stay whole for the plump shape shown in the dish. ### Ingredients - 1 1/2 lb cleaned small squid bodies and tentacles - 2 tbsp ghee - 1/2 tsp kosher salt, plus more to taste - 1/4 tsp freshly ground black pepper - 2 tsp fresh lemon juice ### Instructions 1. Check that the squid bodies have no remaining quills and that the tentacles have no beaks. Leave small bodies whole with their openings unobstructed; split larger bodies lengthwise. Pat everything thoroughly dry. 2. Heat a large stainless-steel or cast-iron skillet over medium-high to high heat. Season half the squid just before cooking. 3. Add 1 tablespoon ghee, then half the squid in a single uncrowded layer. Sear without moving for about 60–90 seconds, until browned underneath. Turn and cook for another 45–90 seconds, until opaque throughout and just firm. Tentacles may finish sooner; remove them as they cook. 4. Transfer to a warm platter and repeat with the remaining ghee and squid. Do not pour accumulated liquid back into the pan while searing. 5. Season with pepper and lemon juice, taste for salt, and serve promptly alongside the snap peas. ### Notes - If the squid releases enough liquid to simmer, remove it, wipe the pan dry, and let the pan regain heat before the next batch. - Avoid prolonged holding or reheating; squid is best straight from the pan. ## Sautéed Sugar Snap Peas and Scallions Brief high-heat cooking gives the peas blistered edges while retaining their spring sweetness and crunch. Scallion greens add a lightly charred, savory contrast. ### Ingredients - 1 lb sugar snap peas, strings removed - 1 bunch scallions, cut into 1-inch lengths, whites and greens separated - 1 1/2 tbsp ghee - 2 tsp fresh lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Cut the snap peas crosswise into roughly 1-inch pieces and dry well. 2. Heat a wide skillet over medium-high heat. Add the ghee and scallion whites; cook for 1 minute. 3. Add the snap peas and spread into a single layer. Cook for 2 minutes, tossing once, until bright green with a few browned spots. 4. Add the scallion greens and cook for another 1–2 minutes, until lightly wilted and the peas are hot but still crisp. 5. Remove from the heat and season with lemon juice, salt, and pepper. ### Notes - Use a large pan or cook in two batches so the peas sauté rather than steam. ## Crispy Ghee-Roasted Celery Root Shards A short covered roast softens the thin slices; spreading and breaking up the layers afterward exposes more edges to the hot pan. Ghee supplies the rich flavor and crisp finish without needing an intact pommes Anna cake. ### Ingredients - 2 lb celery root, weighed before peeling - 5 tbsp ghee, melted and divided - 3/4 tsp kosher salt, plus more to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Peel the celery root deeply enough to remove the fibrous exterior, then quarter it. Slice 1–2 mm thick with a mandoline and hand guard. 2. Coat a large rimmed metal sheet pan with 1 tablespoon ghee. Toss the celery-root slices with the remaining ghee, salt, and pepper. 3. Spread the slices in a shallow, loosely overlapping layer, no more than two or three slices deep. Cover tightly with foil and roast for 15 minutes. 4. Remove the foil and roast for 15 minutes. Lift and turn sections with a thin metal spatula, separating the softened layers into loose pieces. 5. Roast for another 15–25 minutes, turning once or twice, until the centers are tender and many edges are golden and crisp. Move browned pieces to a serving plate as needed so they do not burn. 6. Taste for salt and serve hot, leaving the slices loose rather than trying to reform a cake. ### Notes - Use two pans if necessary to avoid deep piles; rotate their positions during roasting. - Celery root is less starchy than potatoes, so the slices will not bind into the same cohesive cake. Loose, crisp layers are the goal. ## Overall Timing / Workflow The celery root can tolerate a short hold, while the mussels and squid need to reach the table immediately. Preparing all the seafood and aromatics before the final cooking window keeps the finish manageable. ### Instructions 1. 0:00 — Heat the oven, peel and slice the celery root, and get it roasting. 2. 0:15 — Clean the mussels and return them to the refrigerator. Prepare the marinière aromatics, snap peas, scallions, and squid; keep the squid chilled after drying. 3. 0:30 — Uncover the celery root. Cook the marinière aromatics and reduce the wine, then turn off the heat until ready to add the mussels. 4. 0:45 — Turn and separate the celery-root slices. Sauté the peas and scallions, then transfer to a warm serving bowl. 5. 0:50 — Return the mussel pot to a simmer and add the mussels. Sear the squid in a separate skillet while the mussels steam, checking both closely. 6. 0:58–1:10 — Remove the crisp celery root as it finishes. Finish the mussel broth, add the squid beside the peas, and bring everything to the table immediately. ### Notes - Actual timing depends on celery-root slice thickness. If cooking alone, finish the celery root before starting the seafood and hold it uncovered in a low oven. ## Plating Separate dishes protect the celery root's crisp edges and let the squid sit beside, rather than underneath, the vegetables. Deep bowls retain the fragrant mussel broth. ### Instructions 1. Serve the mussels in warm deep bowls or one large serving bowl, distributing the chopped aromatics and parsley-rich broth over the shells. 2. Arrange the squid and tentacles beside the snap peas and scallions in a broad shallow bowl. 3. Pile the celery-root shards loosely on a separate warm plate, with their crisp edges exposed. 4. Provide spoons for the broth and an empty bowl for discarded shells. ## Leftover Path Storing the seafood separately from the crisp vegetables allows gentle reheating where it matters and dry heat where it helps. ### Instructions 1. Remove leftover mussels from their shells and refrigerate in their strained broth. Refrigerate squid, peas, and celery root in separate shallow airtight containers within 2 hours. 2. Use the seafood within 1–2 days. For reheating, bring the mussel broth to a simmer, add the mussel meat, and heat just until hot throughout; avoid prolonged boiling. 3. Slice leftover squid thinly and use cold with the peas, lemon, and herbs, rather than repeatedly cooking it. 4. Recrisp celery root in a single layer in a 400°F oven for 5–10 minutes. Use refrigerated vegetables within 3 days. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.