Mussels Steamed in White Wine

1 onion, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoon basil
1/4 cup celery, chopped
olive oil
8 ounces dry white wine
1 pound mussels
parsley

Cover celery with olive oil. Sauté onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
Makes 2 servings.