4 lbs. Mussels
1 Glass White Wine
2 Scallions
1 stick Celery
1 Handful Parsley
1 sprig Thyme
Small Bunch Chives.

Give the mussels a good rinse under cold running water.
Using a knife and your thumb cut off the beards (these are the little ropes that the mussels use to cling on to the rocks and that come out of the opening in the shell)
Chop the scallion and the celery finely and put them with the wine into a large saucepan.
Put the lid on and simmer these for a few minutes until the vegetables are softening.
Add in the mussels and bring back to the boil with the lid on.
Boil hard until all the mussels open. (This will only take 4/5 mins.)
Meanwhile chop the herbs together (only fresh herbs are appropiate with this)
Divide the mussels between 4 large soup plates.
Spoon over the pan juices and the vegetables.
Scatter over the chopped herbs.
Serve with a fork for the mussels and a spoon for the juices.
(This is an ideal dish for any one watching their weight).