|Live mussels||4 Dozen (Fresh)|
|Onion||1 Small, finely minced|
|Parsley sprigs||2 , finely minced|
|Stalk celery||1 , finely minced|
|Wine vinegar||1 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Butter/Margarine / oil||2 Tablespoon|
1. Scrub the mussels thoroughly with a stiff brush, rinse in several waters and place while wet in a large kettle containing the onion, parsley, celery, thyme, vinegar, wine and salt. Cover the pan tightly, put it on high heat and after 2 minutes shake the pan. Do this 2 or 3 times, or until the shells open, then cook 2 or 3 minutes longer.
2. Remove the top shells of the mussels and discard them.
3. Arrange 12 of the filled shells in each of 4 warmed soup plates. Strain the liquid left in the pan, adding the melted butter or margarine or heated oil. Mix it and pour this sauce over the hot mussels. If served as a fish course, decrease the number of mussels in each dish to 6; this number makes 8 fish servings.