A delightful dish featuring steamed mussels in a rich and creamy garlic butter sauce, perfect for a cozy dinner.
Heat the white wine and half of the butter in a large pot over medium heat.
Ensure the wine is simmering gently to release its aroma.
Add the shallots, garlic, celery leaves, and parsley to the pot and let it simmer.
Stir occasionally to prevent the aromatics from sticking to the pot.
Place the mussels in a bamboo steamer above the pot and cover.
Check the mussels periodically and remove any that do not open.
Remove the mussels from the steamer and discard one half of each shell.
Arrange the mussels attractively in serving bowls.
Reduce the liquid in the pot by half, then add the remaining butter and cream.
Stir constantly to prevent the cream from curdling.
Pour the sauce over the mussels and serve immediately.
Garnish with additional parsley for a fresh touch.
