Mussels in White Wine Sauce

If you are a garlic lover, you can also add another clove of garlic.

Put the butter together with the chopped onions in a saucepan and sauté until the onions are translucent. Now add the wine.

When the gravy boils, add the parsley (chopped) and celery (chopped). Cook for about 5 minutes and season a little with salt and pepper. Then add the mussels. Move the pot back and forth (to mix the mussels) and wait until all the mussels have risen. Remove the whole pot from the stove and pour the broth through a sieve into another pot.

While keeping the mussels warm, boil the broth to 2/3 of the original liquid, adding the garlic. Then divide the mussels into portions and pour the broth over the mussels form. Serve with white bread and French wine.

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