Steamed Mussels with Celery Leaf Salad | City Market / Onion River Co-op

Ingredients

• 2 cups celery (tender stalks, thinly sliced inner hearts)
• 2 pepper, piquillo (jarred or roasted red bell peppers, cut into thin strips)
• 2 tablespoons olive oil, extra virgin
• salt, kosher (to taste)
• black pepper, ground (to taste)
• 2 tablespoons olive oil
• 3 celery (outer stalks, sliced 1-inch thick)
• 1⁄2 onion (sliced )
• 4 garlic (cloves, peeled and lightly crushed)
• 4 lemon zest (thin strips)
• 1 red chile, dried (small, torn in half)
• 1 bay leaf
• 1 cup white wine, dry
• 3 pounds mussels (scrubbed and debearded if needed)