Mussels in Wine

2 kg whole New Zealand mussels

2 shallots, chopped

2 tbsp. thickened cream

1 tbsp. fresh parsley, chopped

1 cup 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 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 whish until well blended.

• Add remaining parsley, pour over the mussels and serve immediately.