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Mussels Steamed in Wine Sauce
1 bay leaf
3/4 cup dry white wine
1/2 cup water
1/3 cup celery julienne
1/3 cup peeled carrot julienne
1/2 cup chopped fresh parsley
2 1/2 lbs. mussels, scrubbed and debearded
4 green onions, thinly sliced
salt
Bring first six ingredients to a boil in a large pot. Reduce heat and simmer 3 minutes. Add mussels. Increase heat to high. Cover and steam 5 minutes. Transfer open mussels to bowl. Cook remaining mussels about 5 minutes more; discarding any that don't open.
Remove bay leaf.
Mix onions into broth vegetable mixture and season to taste with salt. Ladle broth and vegetables over mussels and serve.
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