• Cooking Time: 15
• Servings: 2
• Preparation Time: 10
•  ¼ cup olive oil
•  3 minced garlic cloves
•  ½ cup melted butter
•  ¼ cup diced red onion
•  ¼ cup diced celery
•  ½ cup of white wine
•  2 Bay leafs
•  2 lb.’s of mussels, scrubbed and de-bearded
•  1 tbsp parsley
•  ¼ cup cream (optional)

1. Sauté the onions and 2 cloves of garlic in olive oil. In small dish combine melted butter, garlic clove and parsley Add celery to pot and sauté. Then add wine and bay leaves. Cook 2 minutes. Add mussels; cook covered on high until mussels open, about 6-8 minutes. You can add a little cream at the very end (this is what Granma Robbie does in Newfoundland) and serve with the melted butter mixture.

I am from the Maritimes and this is a local favorite found at every restaurant in Nova Scotia.