Mussels cooked with white wine, shallot, celery and garlic, finished with parsley and enriched with a little butter.
Wash the mussels in cold water and remove the beards. Check the mussels are closed tight and alive. If any shells are cracked and do not close when tapped, discard.
Peel and finely dice the shallots, garlic and celery sticks. Wash the parsley, pick the leaves and roughly chop finely.
Heat a large saucepan with a lid until hot.
Add the mussels, chopped shallots, celery, white wine and garlic to the pan and seal with a lid. Cook for 3 minutes over a high heat. After 3 minutes, check all of the mussels are cooked and the shells are open and then stir in the butter and the parsley. Serve immediately with some fresh bread.
«Discard any mussels that do not open when cooked. Experiment with different herbs in this recipe or add other ingredients such as beer instead of wine. Adding bacon or chorizo is another alternative.»