Long Island Steamed Mussels

2 quarts mussels - (abt 48 mussels)
8 ounces dry white wine
3 tablespoons olive oil
1 small onion -- sliced thin
4 garlic cloves -- pressed
4 celery stalks including tops -- chopped
1/4 teaspoon thyme
1/2 teaspoon finely-chopped fresh parsley


Rinse mussels and remove the beards.


Heat olive oil in a heavy pot. Add onion, pressed garlic and chopped celery to the oil. Saute until onion becomes translucent. Add mussels and wine and cover pot tightly. Allow mussels to steam over high heat for approximately 5 minutes, shaking pot occasionally.


Turn heat off and allow to stand for 2 to 3 minutes. Remove cover and discard any mussels which have not opened. Sprinkle with parsley and serve with broth for dipping.


This recipe yields 4 servings.