Prep Time: 30mins
Cooking Time: 30mins
2 tbsp olive oil
4 celery sticks, sliced
1 clove garlic, chopped
1 bay leaf
2 litres fresh mussels
150ml dry white wine
salt and freshly ground black pepper
Clean the mussels under running water, removing any beards. Discard any mussels that remain open.
Heat the butter and oil in a deep, heavy based saucepan.
Add the celery and sauté until softened.
Add the garlic, bay leaf, mussels and wine.
Season with salt and pepper to taste.
Cover and cook over high heat for 2 to 3 minutes, shaking the pan constantly.
Remove the opened mussels, cover the pan and cook for 1 minute.
Discard any mussels which have not opened.