GREAT EASTERN'S STEAMED MUSSELS

2 lbs. Fresh Great Eastern mussels
1/4 cups chopped onions
2 cloves garlic, finely chopped
1/4 cups celery or green pepper
2 tablespoons olive oil
1/4 cups white wine or beer
bay leaf (optional)

To Prepare Mussels:

Remove beard and discard. Rinse mussels in cold water, discard broken or open mussels.

Saute onion, garlic, celery/green pepper, in oil in a large saucepan over medium heat for 30 seconds.

Add mussels, wine, and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.

Serve in soup plates, garnished with lemon peel/parsely, broth and crusty bread for dipping.

Serves 4 - 6 as an appetizer, 2 to 3 as the main course.