Mosselen Natuur (Steamed Mussels with White Wine)

• 1 kg Mussels, fresh, tightly closed
• 1 medium Leek
• 2 pieces Celery
• 2 pieces Shallot
• 30 g Unsalted butter
• 200 ml Dry White Wine
• 15 g Fresh parsley
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the mussels in cold water, scrubbing if needed, and pull off any beards. Discard any that are cracked or stay open when tapped. Drain well in a colander.
2. Trim and rinse the leek well, then slice it. Slice the celery and finely chop the shallots; roughly chop the parsley.
3. Melt the butter in a large pot over medium heat. Add the leek, celery and shallot with the salt and pepper, and cook for 3 to 4 minutes until softened but not coloured.
4. Pour in the white wine and bring to a lively simmer. Tip in the mussels, cover tightly, and steam for 4 to 6 minutes, shaking the pot once or twice, until the shells have just opened.
5. Take off the heat and stir through most of the parsley, reserving a little to finish. Discard any mussels that have not opened. Ladle into warm bowls and spoon over the cooking liquor, then scatter over the remaining parsley.

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