INGREDIENTS
2 tbsp (30 mL) olive oil
2 each shallots and garlic cloves, finely diced
1 stalk celery, finely chopped
1 1/2 cups (375 mL) Woodbridge, by Robert Mondavi Sauvignon Blanc
2 lb (1 kg) mussels, scrubbed and beards removed
2 tbsp (30 mL) cold butter, cubed
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
2 tbsp (30 mL) finely chopped fresh parsley leaves         
Crusty bread

PREPARATION
1 Heat the oil in a Dutch oven set over medium heat. Add shallots, garlic and celery; cook for 3 minutes or until tender. Add the wine; bring to a boil. Add the mussels. Cover and cook, shaking the pot occasionally, for 5 minutes or until the shells have opened (discard any unopened shells).
2 Use a slotted spoon to divide the mussels evenly between six serving bowls; reserve. Bring the cooking liquid to a boil, whisk in butter cubes, adding one at a time. Remove from heat. Season with salt and pepper; stir in parsley. Spoon an equal amount of the wine-butter sauce over each serving. Serve with crusty bread.

Makes 6 servings.