INGREDIENTS

2 lbs fresh Canadian Cove mussels
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/4 cup celery, sliced into small pieces
2 tablespoons olive oil
1/4 cup white wine, can use beer
1 bay leaf
lemon peel, grated, to garnish
fresh parsley, chopped, to garnish
Red pepper flakes (Optional)
Lemon Juice (Optional)

DIRECTIONS
Rinse mussels in cold water and discard any broken or open mussels. Saute onion, garlic, celery and bay leaf in the oil in a large saucepan over medium heat for 1 minute. (I think it needs a little more time to get the onion a bit cooked and I think some butter would also enhance the flavor.). Add the mussels, wine (or beer), and cook for about 4-5 minutes (covered) until the mussels open. Shake the pot occasionally while cooking. Serve in soup plates, garnished with lemon peel, parsley, broth and crusty bread for dipping.