Preparation
The mussels and herbs are washed, the onions are peeled, and the onion, garlic are finely chopped. Put the wine in a deep pot, together with the celery, thyme, onion and parsley, and add the pepper; upon boiling, add the mussels and move with a slotted spoon; when they are all open, remove from the pot and one of the shells is removed, to serve them with the broth that was left in the cooking pot; this is boiled over a high heat for 2 minutes after the mussels are removed and poured over them in the deep plates where they are served.
