INGREDIENTS

2 Tbsp. olive oil
1/2 cup celery
1 cup red onion, diced
1 tsp. minced garlic
1 12 oz. bottle of beer
1 tsp. Old Bay seasoning
2 lbs. Canadian Cove mussels
2 Tbsp. parsley, chopped fine

DIRECTIONS
In a large pot, sauté celery, onion and garlic in oil. Add beer, Old Bay, and mussels, tossing at least once for even cooking. Mussels are done when all the shells open. Sprinkle with parsley. Serve in bowls with broth and crusty French bread.