Yield: 1 Servings
|2 cups||Sliced onions|
|2 cups||Chopped celery & tops|
|2 tablespoons||Minced parsley|
|1 cup||Minced leeks, white part|
|2 cups||Dry white wine|
|\N \N||Italian or French bread|
Use only mussels with tightly closed shells. Make sure mussels have been well scrubbed under cold running water. Saute' onions, celery, parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels; cover & cook over high heat 10 minutes or until mussels open, shaking or stirring occasionally so mussels change their level & cook evenly.
Serve mussels in large shallow soup bowls, with some strained broth over each portion. Serve with hunks of bread to dip in broth.