|Onion||1 , quartered|
|Stalk celery||1 , sliced|
|Dry white wine/Vermouth / water||1⁄2 Cup (8 tbs)|
1. Keep mussels beneath running water and wash them thoroughly. Discard the black threads.
2. Take a large heavy pot, add mussels onion and celery to it. Mix in butter and wine and steam, covered for about 3 to 5 minutes or till shells open up.
3. Transfer to deep bowls and serve with crusty bread and salad. Keep communal bowls for the discarded shells.