2 lb. fresh mussels
2 tbsp. olive oil
1/4 c. chopped onions
2 cloves garlic, finely chopped
1/4 c. celery or green pepper
1/4 c. white wine or beer
Grated lemon peel (optional garnish)
Fresh chopped parsley (optional garnish)
Bay leaf (optional garnish)

Remove beard and discard. Rinse mussels in cold water, discard broken or open mussels. Saute onion, garlic, celery or green pepper, in oil in a large saucepan over medium heat for 30 seconds. Add mussels, wine, and cook for about 4 minutes until mussels open. Shake pot occasionally while cooking. Serve in soup plates, garnished with lemon peel peel or parsley, broth and crusty bread for dipping.

Serves 4-6 as an appetizer, 2 to 3 as the main course.

ITALIAN STYLE:

Add 1 or 2 cups fresh chopped or canned tomatoes, drained, while mussels are cooking.