3 qt. sm. mussels in shells (approximately 100)
1 sm. clove garlic, finely minced
1 stalk celery, finely diced
2 carrots, finely diced
1 onion, finely diced
3/4 c. dry white wine
3/4 c. water
1 bay leaf
1 sprig parsley
Pinch of dried thyme
1/8 tsp. pepper
1/2 c. butter
1 tsp. flour
1/2 c. finely chopped parsley

Sort and scrub mussels, trim off byssus around edges. In 6-quart kettle, saute vegetables in 1/2 cup butter until onions are tender and golden. Add wine, water and seasonings. Bring to a boil; add mussels, cover and cook over high heat until shells open, 5-8 minutes; DO NOT OVER COOK. Shake kettle frequently so mussels will cook evenly.

With slotted spoon, transfer mussels to heated serving dish. Cover with a hot, damp towel. (One shell may be removed from each mussel.) Remove bay leaf and parsley sprig from liquid. Quickly return cooking liquid to boiling; boil, uncovered until reduced by 1/3, approximately 5 minutes.

Mix 2 tablespoons soft butter with flour until smooth. Stir into boiling liquid, and cook, stirring constantly, 2 minutes. Salt to taste, if necessary. Spoon sauce over mussels; sprinkle with chopped parsley. Serve immediately. Makes 4-5 main dish servings or 8-10 appetizer servings.