Mussels

Directions

1. 1
   In a large pot over medium heat, place wine and 1/4 stick butter.
2. 2
   Add the shallots, garlic, celery leaves, and parsley and simmer.
3. 3
   Place mussels in a bamboo steamer above the pot.
4. 4
   Cover and let the mussels steam until they are all open, 10 to 20 minutes.
5. 5
   When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
6. 6
   During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
7. 7
   When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
8. 8
   (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
9. 9
   Pour the cream sauce over the mussels and enjoy!