5 lb. mussels
4 tbsp. butter
1 lg. onion, coarsely chopped
2 celery stalks, leafy top included, coarsely chopped
1 bay leaf, split in half
3 cloves garlic, finely minced
1 tsp. dried thyme leaves
1 1/2 c. dry white wine
3 tbsp. Dijon mustard
Salt and freshly ground black pepper to taste
Chopped fresh parsley

Scrub the mussels thoroughly, pull off beards, and rinse in several changes of cold water.

Melt the butter in a large deep skillet or fish poacher and add the onion, celery, bay leaf, cloves, garlic, and thyme, and saute for 5 minutes over medium heat until the vegetables are softened but not browned. Add the wine and the mustard, whisking until blended; raise the heat to high and bring the liquid to a boil.

Add the mussels, cover the pot, and cook over medium heat for about 10 minutes or until the shells open. Shake the pot frequently or stir the mussels with a wooden spoon during the cooking.

When done, transfer the mussels with a slotted spoon to a large warm serving bowl or individual warm soup bowls. Discard any unopened mussels. Add salt and pepper to the broth and spoon over the mussels. Sprinkle with parsley. Serves 4.