Zubereitung

1. 1

   Wash the mussels thoroughly under cold water and pull off the beards. Discard any that are already open and do not close when tapped.

2. 2

   Finely dice the shallots, celery and garlic. Melt the butter in a large pot and soften the vegetables until translucent.

3. 3

   Pour in the white wine and bring to a boil. Add the mussels and close the pot with a lid.

4. 4

   Steam the mussels over high heat in the covered pot, shaking once, until they have all opened. Remove any that stay shut.

5. 5

   Season with pepper, fold through plenty of chopped parsley and serve immediately with the baguette.