|Fresh mussels||1 1⁄2 Liter (Small Size)|
|Garlic||1 Clove (5 gm)|
|Celery stick||1 , chopped|
|Onion||75 Gram, chopped|
|Ripe tomatoes||225 Gram, skinned and chopped|
|Dry white wine||125 Milliliter (1 1/4 Deciliter)|
|Water||125 Milliliter (1 1/4 Deciliter)|
|Ground black pepper||To Taste|
|Fresh chopped parsley||1 Tablespoon|
Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.
Melt the butter in a wide pan and over low heat fry the garlic, celery and onion for 5 minutes or until soft and golden.
Add the tomatoes and wine; allow to boil for 3 to 4 minutes then add the water.
After another 2 minutes put in the mussels.
Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes.
Throw away any mussels which fail to open.
Discard the shells as they open, and serve immediately with cooking liquor strained over.
Season with a little ground black pepper and chopped parsley.
Serve with crusty French bread and creamy butter.