- 2kg whole New Zealand mussels
- 2 shallots, chopped
- 2 tbsp. thickened cream
- 1 tbsp. fresh parsley, chopped
- 1 cup of water
- 2 tsp. butter
- 1 bouquet-garni
- ¼ tsp. ground black pepper
- Pinch of salt
- 2 cups dry white wine
- ½ stick celery, chopped
- 2 tsp. flour
- Place shallots and celery in a wok with wine, water, herbs, pepper and salt and half the parsley.
- Bring to the boil and boil briskly for 2-3 minutes.
- Add mussels in shells cover and cook for about 8 minutes – until shells open (discard any that remain closed).
- Remove mussels to a deep serving dish with a slotted spoon.
- Discard the bouquet-garni and return to the boil.
- Mix the cream with flour and butter; working to a smooth, thin paste, pour into the wok and whisk until well blended.
- Add remaining parsley, pour over the mussels and serve immediately.
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