Directions

• Rinse and clean the mussels several times
• Poach the mussels with chopped shallots, the white wine and the fish broth
• Take the cooked mussels out of their shells and keep them warm
• Pour the cooking broth into a saucepan and thicken it with the mixed butter
• Add the chopped parsley and celery
• Add the cream and let the mixture boil until it becomes a thick sauce
• Add some salt and pepper if liked
• Finish the sauce with a little lemon juice
• Serve the mussels in a deep plate and pour some sauce over them