Ingredients:

* 8 to 10 quarts mussels in shell
* 3 ribs celery, chopped
* 2 medium onions, sliced
* 1/4 cup chopped fresh parsley
* 1 large clove garlic
* 1 large lemon, sliced
* 2/3 cup water

Methods:

Scrub mussels. Wash mussels in lukewarm water, changing water 3 to 4 times; set aside.Put celery, chopped onions, parsley, garlic, lemon and water to a large kettle (large enough to hold mussels). Cover kettle and cook for about 15 minutes, or until vegetables are tender add mussels.Cover and cook for 1bout 15 minutes, or until mussels are open.Shake kettle a few times to prevent sticking. Remove and discard unopened mussels.Serve in broth.

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