|Mussels in shells||4 Dozen|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Olive oil||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
Scrub mussels in shells under cold running water.
Remove beards (see small photo above).
In an 8 to 10 quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels.
Soak for 15 minutes; drain and rinse.
In the Dutch oven cook celery, onion, garlic, thyme, and bay leaf in hot olive oil, covered, till onion is tender.
Stir in wine.
Cover and simmer for 5 minutes.
Cover and simmer for 3 to 5 minutes or till shells open.
Discard any unopened shells and the bay leaf.
Divide mussels and cooking liquid among 4 shallow bowls.