Belgian Mussels Steamed in White Wine with Leeks and Celery

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

1. Sort the mussels, discarding any that are cracked or stay open when tapped. Rinse well in cold water, pulling off any beards and scraping away any grit. Leave to drain while you prepare the vegetables.
2. Trim the leek, then slice and rinse it well to remove any sand. Finely slice the celery, peel and finely slice the shallots, and peel and thinly slice the garlic. Roughly chop the parsley.
3. Set a large pot over medium heat and melt the butter. Add the leek, celery and shallot with the salt and pepper, then cook for 5 to 7 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the white wine and bring to a lively simmer. Tip in the mussels, cover with a tight-fitting lid, and steam for 4 to 6 minutes, shaking the pot once or twice, until the shells have opened. Discard any mussels that do not open.
5. Take the pot off the heat and stir through most of the parsley, saving a little to finish. Taste the cooking liquor and adjust with a pinch more salt and pepper if needed. Serve straight from the pot with the remaining parsley scattered over and plenty of the broth spooned into bowls.

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