Ingredients
¼ cup olive oil
3 minced garlic cloves
½ cup melted butter
¼ cup diced red onion
¼ cup diced celery
½ cup of white wine
2 Bay leafs
2 lb.’s of mussels, scrubbed and de-bearded
1 tbsp parsley
¼ cup cream (optional)
Preparation
Sauté the onions and 2 cloves of garlic in olive oil. In small dish combine melted butter, garlic clove and parsley Add celery to pot and sauté. Then add wine and bay leaves. Cook 2 minutes. Add mussels; cook covered on high until mussels open, about 6-8 minutes. You can add a little cream at the very end and serve with the melted butter mixture.
