Preparation:
Assemble and attach rotor slicer/shredder using thin slicer cone (no 4). Turn to speed 4 and slice celery and onions.
Melt butter over medium heat in a 5-quart pot. Add celery and onions and saute' 1 minute. Add garlic, parsley, bay leaf, thyme, basil, pepper, salt, wine, and lemon juice; stir well.
Bring mixture to a boil and add mussels. Cover pot and simmer 7 to 10 minutes. Drain mussels, reserving broth. Strain broth through cheesecloth and pour over mussels. Serve immediately.
TO CLEAN MUSSELS: scrub mussels well in several changes of water, scraping of beards. Let mussels soak in cold water sprinkled with a handful of cornmeal for 1 hour to remove any sand; or soak them in clean clear, cold water for several hours or overnight. Then drain and give mussels a final rinse under cold running wate |
