- 2kg mussels, cleaned
- 30g butter
- 1 tbsp. vegetable oil
- 4 shallots or 1 onion, chopped
- 2 sticks celery, chopped, plus any leaves
- 150ml dry white wine
- Black pepper
- 150ml thickened or double cream
- 2 tbsp. chopped fresh flat-leaf parsley
- Heat butter and oil in a very large saucepan, then add the shallots or onion and celery and cook for 2-3 minutes, until the shallots are translucent.
- Stir in the wine and plenty of pepper and bring to the boil. Add the mussels, cover and cook over high heat, shaking the pan occasionally, for 4-5 minutes, until the mussels have opened.
- Remove from the pan and keep warm in a bowl, discarding any that remain closed.
- Roughly chop the celery leaves, reserving a few for garnish.
- Add the chopped leaves, cream and parsley to the cooking juices and season again if necessary.
- Bring to the boil, then spoon over the mussels.
Garnish with celery leaves.
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