Ingredients
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2 (2 lb) bags mussels
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4 stalks celery
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1 1/2 tbsp olive oil
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1 tbsp minced garlic
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1 1/2 cups dry white wine
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1/4 cup celery leaves (optional)
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4 dinner rolls (optional)
Steps
1
Rinse the mussels under cold water, removing and discarding any cracked ones or ones that will not close when gently squeezed. Thinly slice the celery.
2
In a large Dutch oven, heat the oil on medium-high. Add celery and cook 3 min. Season with salt (in moderation) and pepper. Add the garlic and cook 30 sec., stirring often. Increase heat to high and add the white wine. Cook 2–4 min., until wine reduces by about half. Add the mussels and cover. Cook 5 min., until mussels have opened, shaking the pan occasionally.
3
Chop the parsley and celery leaves. Stir both into mussels. Divide between 4 bowls. Serve with rolls, if desired.
