2 lb (1 kg) mussels
1 tbsp (15 mL) butter
1 slice thick bacon, chopped
1 rib celery, diced
Half small onion, diced
1 bay leaf
1 bottle (341 mL) beer
2 tbsp (25 mL) each minced celery leaves and parsley
Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped. Set aside.
In large shallow Dutch oven, melt butter over medium heat; cook bacon, celery, onion and bay leaf, stirring occasionally, until vegetables are softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer and bring to boil.
Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon and bay leaf. Stir in celery leaves and parsley.