Belgian Style Mussels

2kg mussels, cleaned

30gr 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 a 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.

• Serves 4.