Belgian Wit Mussels

1 tablespoon olive oil

3 shallots sliced

1/2 cup celery: thinly sliced or diced

1 bag mussels: cleaned, debearded

1 bottle Belgian Wit beer

1 tsp fresh thyme leaves

1 bay leaf

2 tablespoons butter

Kosher salt

Freshly ground pepper

Heat oil over medium-high heat in a large skillet; add shallots and celery. Cook until softened. Add mussels, beer, thyme, and bay leaf.  Add salt and pepper to taste and cover.

Cook until mussels are open. This will take roughly 4-6 minutes. Keep the pan moving frequently.  Finish with butter and fresh thyme. Discard all mussels that do not open.

Serve in bowls with the beer broth and toasted bread.