Ingredients

2 lbs black mussels
1 ½  c Seyval, or enough to
    cover ½” of bottom of pan
1 medium onion, coarsely
   chopped
1 stalk celery, coarsely chopped
¾ t Herbes de Provence
   (thyme, parsley, rosemary,
   basil)
2 Tbsp. butter

Directions

1.Wash and sort the mussels, discarding
     any that don’t close.
2. In a large covered pot, simmer the
     onion, celery and herbs in the wine for
     5 minutes. 
3. Add the mussels and cook, stirring
     occasionally, for 5 minutes.
4. Melt butter, and add a pinch of salt if
     using unsalted butter. 
5. Put in individual serving dishes for
     dipping the mussels.

Tip: We like to put the Seyval and wine
     glasses in the freezer while cooking to
     get them ice cold.  This is a delicious,
     easy to make dish.