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Belgian Steamed Mussels

1 kg mussels per person

1 medium onion, diced
4 stalks celery with leaves, washed and sliced
1 clove garlic, chopped, optional
1/4 to 1/2 stick butter
1 kg mussels (about 2 pounds)
1 to 1 1/2 cups water and/or wine

Discard mussels with open shells, or those with damaged shells.
Rinse the remaining mussels in a sink full of cold water. Pull
out and discard the fibrous mat on the edge of the shell. Scrub
the shells to remove any sand or grit.

In large pot melt butter. Saute onion and celery until they start
to release their juices. Add water and mussels. Cover the pot.
Periodically shake the covered pot to mix the mussels, celery and
onion. (Usually done three to four times during the cooking
process.) Cook until the shells are opened.

Serve with dry white wine, accompanying sauce, and fries with
mayonnaise (the Belgian Way) or a hearty bread.


Accompanying sauce:

1 tbsp Dijon Mustard
1 tbsp White Vinegar

Mix the above ingredients.

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