Mussels

1. 1

   In a large pot over medium heat, place wine and 1/4 stick butter.

2. 2

   Add the shallots, garlic, celery leaves, and parsley and simmer.

3. 3

   Place mussels in a bamboo steamer above the pot.

4. 4

   Cover and let the mussels steam until they are all open, 10 to 20 minutes.

5. 5

   When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.

6. 6

   During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.

7. 7

   When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.

8. 8

   (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.

9. 9

   Pour the cream sauce over the mussels and enjoy!

No additional tips available.