6 lb Mussels
2 c  Sliced onions
2 c  Chopped celery & tops
2 tb Minced parsley
1 c  Minced leeks, white part
Only
2 tb Butter
2 c  Dry white wine
Italian or French bread

Use only mussels with tightly closed shells. Make sure mussels have
been well scrubbed under cold running water. Saute onions, celery,
parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels;
cover & cook over high heat 10 minutes or until mussels open, shaking
or stirring occasionally so mussels change their level & cook evenly.
Serve mussels in large shallow soup bowls, with some strained broth
over each portion. Serve with hunks of bread to dip in broth.