I had actually started this recipe a couple of weeks ago before realizing that my mussels were dead, so I was already familiar with the first steps -- sauteeing chopped celery, garlic, parsley, julienned red pepper, and lemon zest.
This smells amazing. Actually, last time, Matt and I ate this mixture on top of pasta so that we wouldn't waste it, so I already knew this was going to be delicious.
Once the veggies are soft, pour in some white wine and lemon juice, and toss in black pepper as the pan starts to sizzle. Toss in the mussels and cook until they have all opened.
Then serve, preferably with crusty bread to mop the sauce up with.
This was super delish. I would eat this again, in a heart beat. The lemon zest made it feel like a really light and summery meal, but the mussels were filling and meaty.
celery -- $1.99
red pepper -- $1.99
mussels -- $.98