The Drunken Mussel Is An Irish Favourite

• 5 lbs fresh blue cultured mussels
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 cup celery, finely chopped
• 1/4 cup shallots or 1/4 cup sweet onion, finely chopped
• 1 pinch salt and pepper
• 12 ounces beer (1 bottle)
• 1 lemon, cut into wedges
• chopped flat leaf parsley

1. Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
2. Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Add the beer and fresh mussels.
4. Cover and steam over high heat until the mussels are open (6-8 minutes).
5. Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.

mussels, butter, celery, shallots, salt, beer, lemon, flat leaf parsley

Taken from www.food.com/recipe/the-drunken-mussel-is-an-irish-favourite-459659 (may not work)