Mussels w Fresh Herbs Serves 4

Wash mussels well in lots of cold water. Put them in a deep pot w half the butter, the onion, parsley sprigs, salt and pepper, and celery. Cover and cook over high heat about 10 min, shaking pot vigorously from time to time, until the shells open. Discard any that are still closed. Drain, reserving cooking liquid. In a skillet, melt the rest of the butter, and add herbs. Add cooking liquid and wine. Add broth and cornstarch, stirring until smooth. Reheat mussels in sauce.

Mussels 48 large (5 pints)
Butte 4T unsalted
Onion 2 chopped
Parsley 4 sprigs
Herbs 5-6 c (parsley, tarragon, etc)
Celery 2 stalks, chopped
Wine, White 0.5c
Stok 0.5c
Cornstarch 1T