Moules Mariniere (Mussels, Marine Style)

Course : Seafoods
Serves: 3
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5 pounds mussels -- up to 6
2 cups sliced onions
2 cups chopped celery -- including tops
2 tablespoons minced parsley
1 cup minced leeks -- white part only
2 tablespoons butter
2 cups dry white wine
1 loaf italian or french bread

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!

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