2 lbs. mussels
1 c. dry white wine
3 tbsp. olive oil or polyunsaturated oil
1 med. onion, sliced thin
2 cloves garlic, chopped
3 stalks celery, cut in sm. pieces
1 tbsp. parsley, fresh or dried
1/4 tsp. thyme

Wash mussels in lightly salted water and remove threads. Heat oil in pan with cover. Saute onion, garlic and celery. Add mussels and pour in wine. Cover pan and cook over medium heat for about 5 minutes or until mussels open. Sprinkle parsley over mussels and gently agitate pan to insure proper mixture. Serve broth as a dip for toasted Italian or French bread.