This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 lb Mussels; prefer New Zealand-"Green Lipped" mussels. *
1 lg Onion
2 Celery stalks
1 Garlic clove
1/2 Bottle of white wine
Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming.