Rinse the mussels several times with clear water, removing any dirt.
Peel the onions and cut them into not too small pieces. Usually it is enough to cut the whole onion into eighths. Clean the celery and cut it into large pieces (approx. 2-4 cm).
Braise the vegetables in heated butter or oil and deglaze with a little white wine or broth if necessary. Simmer for about 5 minutes (until the vegetables are firm to the bite).
Then turn up the temperature and add the drained mussels. Salt and pepper strongly, put the lid on. Let cook for approx. 5 to max. 10 minutes.
The mussels must then all be open. Do not eat mussels that are still closed!
In Belgium, freshly made French fries are served with it.
Note: In Belgium, each serving is cooked individually in a tall saucepan and also served in it. The lid works as a catch for the empty bowls. But you can also take a large saucepan, place it in the middle and serve in soup plates. The brew that naturally forms in the process can be eaten as a soup.
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