Clean mussels with a knife.
Discard mussels and remove broken shells on the mussels.
Also remove the beard remains on some mussels.
Cook the mussels in a pot with celery, onions, a little salt and pepper and white wine or beer.
To eat mussels in the manner of North of France or Belgium, get one mussel with a shell mussel clamp is empty.
Mussels in the North of France eat with bread with butter and fried and accompanied by a glass of white wine or beer.
- 1.0l Mussels per person
- 150.0ml white wine or beer
- 2.0 stalks celery
- 2.0 shallots (if the onion)
- Salt and pepper