INGREDIENTS

2 Tbsp. olive oil
1/4 cup chopped onions
2 cloves garlic, finely chopped
1/4 cup celery or green pepper
2 lbs. Canadian Cove mussels
1/4 cup white wine
3 bay leaves

Optional garnishes:
grated lemon peel
fresh chopped parsley
bay leaf

DIRECTIONS
Sauté onion, garlic, celery/green pepper in oil in a large saucepan over medium heat for 30 seconds. Add mussels,bay leaves and wine. Cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Serve in soup plates with broth, garnished with lemon peel/parsley. Add crusty bread for dipping. Serves 4 to 6 as an appetizer, 2 to 3 as a main course. Italian Style: Add 1 or 2 cups fresh chopped or canned tomatoes, drained, while mussels cook.