4-5 lb. mussels
1 med. onion, chopped
1 celery stalk, coarsely chopped
1 clove garlic, diced
White wine

Cover bottom of large pot with 1 inch of white wine, add chopped onion, celery and garlic. Bring to boil. Scrub mussels and remove byssus thread or "beard." Add mussels to boiling liquid. Steam until mussels open, about 3 to 5 minutes. Serve mussels with shells in large bowls pouring broth over or use meats in a favorite recipe.