This is a classic French dish in its simplest form its white wine, onion, garlic, herbs and butter. The addition of celery, fennel, carrots, or other vegetables will change the taste of the stock and give it a unique character. Feel free to explore different herbs I have even been so bold as to substitute olive oil for the butter in an attempt to keep the cholesterol down.
4 quarts mussels, cleaned and debearded
4 cloves garlic, minced
1 large onion, chopped
4 tablespoons chopped fresh parsley
1 cup fine chopped celery
1/4 teaspoon dried thyme
2 cups white wine
4 tablespoons butter, or olive oil
Directions
There is a tuft of fiber (beard) pull it off scrub the mussel clean.
Discard any mussels that are broken or don't close when handled. set the mussels
aside.
In a large pot add the oil and heat, combine onion, garlic,
parsley, thyme, celery, and wine. Bring to boil. Lower heat, and cook 2
minutes until the vegetables are soft Add mussels, and cover. Cook 3 to 4 minutes the
mussels should open. Remove mussels from sauce, and place in bowls
(throw out the mussels that didn't open). Strain liquid, and return to pot.
For those that must have that buttery "French" taste add a dollop of butter to the stock .
Heat until butter melts. Pour over mussels. Serve with a crusty French bread and enjoy.