Seattle-style mussels

Grilled bread for dunking is a must here. I like a side dish with a hint of bitterness, such as steamed Chinese broccoli drizzled with olive oil.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.