Mussels Mariniere

Directions

1. 1
   In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender.
2. 2
   Add the wine and bring to a boil.
3. 3
   Season with pepper, add the mussels and raise the heat.
4. 4
   When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside.
5. 5
   Cook them for 5 to 7 minutes or until they open.
6. 6
   Discard unopened mussels and set them in a deep bowl.
7. 7
   Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly.
8. 8
   Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels.
9. 9
   Serve with warm French bread to sop up the juices.