Steamed Fresh Mussels in a Creamy Broth

Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.

Discard any shells that are open!

Peel the onion and slice into rings.

Trim and wash the celery and cut into slices.

In a large skillet, heat the oil over medium heat.

Add the onion, and saute until translucent.

Add the celery and sautee briefly.

Peel and crush the garlic and add it to the skillet.

Add the mussels and vegetable stock and bring to a boil.

Cover tightly and cook for about 8 minutes.

Remove the mussels when all the shells have opened and keep warm.

Pass the liquid through a fine strainer into a clean saucepan.

Cook over high heat until reduced to about 1/3 of original volume.

Stir in the Sour Cream and just heat through.

Season with salt and pepper.

Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.

Sprinkle the parsley over the sauce.

Place mussels in sauce and serve hot with crusty bread for dipping.