Mussels Steamed in White Wine

Mussels Steamed in White Wine
This is my favorite way to enjoy mussels.

1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon dried basil
1/4 cup celery, chopped
olive oil
8 ounces dry white wine
1 pound mussels
2 tablespoons butter
Fresh parsley, chopped

Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes (until the shells open). Before plating discard any closed mussels.

Plate the mussels. Strain the broth and return to pan. Add butter and heat until butter is melted and incorporated well in the broth. Pour the broth over the mussels. Garnish with chopped parsley and serve.