Moules à la Moutarde et au Pastis

• 9 lb (4 kg) mussels
• 4 large onions, minced
• 4<

Wash the mussels in a pan or bowl filled with cold water and carefully look for mussels that don’t close when you tap them (which means they’re dead) or that have crushed shells. Throw these out.

Place a large pot on the stove and add the onions, shallots, celery, and garlic and the wine. Stir in the mustard and bring to a boil over medium-high heat. Lower the heat to low and cook for a