Instructions: Use only mussels with tightly closed shells. Make sure mussels have been well scrubbed under cold running water. Saute onions, celery, parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels; cover & cook over high heat 10 minutes or until mussels open, shaking or stirring occasionally so mussels change their level & cook evenly.

Serve mussels in large shallow soup bowls, with some strained broth over each portion. Serve with hunks of bread to dip in broth.

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