Ingredients

• 2 1/4 pounds mussels, scrubbed and debearded
• 1 1/2 cups water
• 1 cup dry white wine or Belgian beer
• 1 bay leaf, preferably fresh
• 1 small Spanish onion, thinly sliced
• 1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
• 2 tablespoons unsalted butter
• 1/4 cup coarsely chopped fresh flat-leaf parsley

Instructions

1. Place mussels in a large pot. Add 1 1/2 cups water. Cover and bring to a boil over high heat. Steam for 3 minutes. Add wine and bay leaf. Steam for 3 minutes more. Add onion and celery and steam until all the mussels open, about 1 minute more. Remove from heat and add butter. Toss until butter melts. Transfer to a serving dish. Sprinkle with parsley and serve immediately.;