MUSSELS IN WINE

1kg mussels

1 cup white wine

3 tbsp olive oil

1 medium onion, sliced thin

2 cloves garlic, chopped

3 stalks celery, cut in small pieces

1 tbsp parsley

¼ tsp thyme

Heat oil in pan with cover. Saute onion, garlic and celery. Add mussels and pour in wine. Cover pan and cook over medium heat for about 2 minutes. Sprinkle parsley over mussels and gently agitate pan to insure proper mixture. Serve broth as a dip for toasted Italian or French bread.

 

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