Mussels are easy. Just wash them well and pull out the little beards, discarding any that don’t close when tapped. Serve with crusty bread and a pot of real mayonnaise for dipping.
Give the mussels a quick scrub; pull out the little beards and discard.
Peel the onion and slice into fine rings. Heat the butter and oil in a large lidded pan, and cook the onion gently for 5 minutes.
Add the white wine, chicken stock, celery and garlic cloves, and bring to the boil. Add the mussels, cover with the lid and cook for 1 minute, then shake the pan, remove the lid and take out the mussels that have opened.
Repeat this process a few times, discarding any mussels that refuse to open. Add the cream and parsley to the pan, and gently warm through, stirring.
Distribute the mussels among 4 warmed, deep soup bowls and pour the creamy broth on top.
© 2002 Jill Dupleix. All rights reserved.