|Celery stick||1 Small|
|White wine||8 Ounce|
Put the onion, very thinly sliced, into a very large pan, with the parsley and the celery, butter, white wine, and pepper but no salt.
Add the washed mussels, cover the pan and cook very briskly for 8 to 10 minutes shaking the pan now and again so that the mussels all open equally fast.
Pour the contents of the casserole, just as they are, into a tureen, take out the sprigs of parsley and serve very hot in deep soup-plates.