Preparation / Directions:
1. Use only mussels with tightly closed shells. Make certain mussels have been well scrubbed under cold running water.
2. Saute onions, celery, parsley and leeks in butter; add wine and simmer 5 minutes.
3. Add mussels; cover and cook over high heat 10 minutes, or until mussels open, shaking or stirring occasionally so mussels change their level and cook evenly.
4 Serve mussels in large shallow soup plates, with some of strained broth over each portion. (If mussels have been well scrubbed to begin with, vegetables can be served as well.)
5. Serve with hunks of bread for dipping into broth.
NOTE: Delicious, simple and inexpensive!