Belgian Style Mussels


  • 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


  1. 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.
  2. 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.
  3. Remove from the pan and keep warm in a bowl, discarding any that remain closed.
  4. Roughly chop the celery leaves, reserving a few for garnish.
  5. Add the chopped leaves, cream and parsley to the cooking juices and season again if necessary.
  6. Bring to the boil, then spoon over the mussels.

Garnish with celery leaves.

Serves 4.

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