Clean and remove the beards (threads) of the mussels, using a knife.
In a pot, melt some butter. Add the chopped onion and celery stalk, and the crushed garlic clove. Add the bouquet garni, and sauté all.
When the onions start to be transparent, add the white wine, and the mussels. Cover and leave to cook 10 minutes. The mussels should be open after this time.
Add some chopped parsley, and stir. Take out of the heat.
There you are, your French mussels are ready!
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