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.