Mussels for Betty

Ingredients

• 3 to 5 medium shallots, cut into thin rings
• Extra-virgin olive oil, for sautéing
• 3 to 5 strips lemon peel (shave away any white pith)
• 2 stalks thinly sliced celery and leaves
• 9 small French breakfast or Easter egg radishes, cut in half lengthwise
• 2 tablespoons salted butter
• Kosher salt and freshly ground black pepper
• ½ cup dry white wine, such as Grüner Veltliner, White Bordeaux, or Vinho Verde
• ½ cup water
• 15 to 20 mussels (larger ones are better), beards removed and scrubbed
• 1 handful borage flowers or fresh chervil
• 3 to 5 pea tendrils
• ¼ cup fresh parsley leaves, torn