5 lbs mussels
4 Tblsp butter
1 large onion, chopped
2 celery stocks, chopped
1 bay leaf
3 cloves garlic, minced
1 tsp dried thyme leaves
1 1/2 cup dry white wine
3 Tblsp Peppercorn Dijon mustard
Dash of salt and pepper
Fresh parsley, chopped
Scrub mussels thoroughly, pull off beards and rinse several times in fresh cold water with salt. In large, deep skillet melt butter and sauté onion, celery, bay leaf, garlic, cloves and thyme over medium heat until lightly softened. Blend in the wine and mustard, mixing well. Bring complete mixture to a boil. Add muscles, cover and cook over medium heat for 10 minutes, or until the shells open. Stir the mussels frequently while cooking. Serve immediately, discarding unopened shells.
