This was a big hit in our house, hope it is in yours too. Enjoy!!
2 lbs fresh mussels
4 cloves garlic, minced
2 ribs of celery, diced
1 small onion, diced
2 tablespoons butter or 2 tablespoons oil
1/2 cup dry white wine
1/4 cup heavy cream
4 tablespoons parsley, chopped
1 lemons, quartered
salt & pepper
In a pot large enough to hold mussels, heat butter on medium heat.
Add garlic celery and onions, sautee for 5 minutes.
Add mussels, toss and warm for 2 minutes.
Add wine, cream, salt& pepper.
Raise heat to med-high, cover and cook 5 minutes.
Check during cooking.
Do not overcook.
Mussels are done when shells have opened. Discard any mussels that haven’t opened.
Divide into 4 bowl with broth.
Garnish with parsley and lemon wedge.
Serve with shoestring fries and a warmed loaf of sour dough bread.
(this is for the carb eaters at the table)