Make Margot Henderson’s steamed mussels with celery and white wine | Recipes | Foodism

Ingredients

• 400g mussels
• 6 shallots, peeled and sliced in thin half moons
• 4 cloves of garlic, peeled and sliced thinly
• 2 tbsp of thyme, picked and chopped finely
• 2 bay leaves
• 1 leek, washed and sliced thinly
• 1 stick of celery, sliced thinly
• Celery leaves, picked and roughly chopped
• 2 glasses of white wine
• A knob of butter
• 1 handful flat parsley, picked and chopped
• 50ml extra virgin olive oil
• Maldon salt and black pepper for seasoning