mussels are in season and v.good for a date.
prep
scrub mussels, remove beards and discard any that are open. Leave in cold water until ready to cook. (need about 1.5kg between 2)
gently sweat shallots, chilli and celery in olive oil until soft. Add some finely chopped parsely.
just before serving. Heat up the onions in largest saucepan you have got, add a little wine, sherry or some such and then when simmering add your mussels drained. put the lid on and leave for a few mins. cooked when shells are opened. Serve with crusty bread