* 2 kg (4lb) Mussels
* 40 g (1 ½ oz) Butter
* 1 Large Onion, peeled and chopped
* ½ a stick of Celery, finely chopped
* 4 Cloves of Garlic, peeled and crushed(crushed)
* 410 ml (about ¾ pint) White wine
* 2 sprigs of Thyme
* 1 Bay leaf
* 185 ml (0.325 pint) Double cream
* 2 tablespoons chopped Parsley
* Sea salt and Freshly ground black pepper

===Method===
* Scrub the Mussels and remove any beards
* Throw any that are open before cooking and don't close when tapped
* In a large pan, melt the Butter and sauté the Onion, Garlic and Celery for about 5 minutes
* Add the Wine, Thyme and Bay leaf and bring to the Boil
* Add the Mussels, replace the lid and Simmer for 3 minutes
* Using tongs or a tiny Sieve and take out the Mussels and place on a warm plate (I have a Chinese sieve with a
* long handle that's great for this)
* Throw any unopened Mussels at this stage
* Using a large Sieve, strain the liquor into another clean pan, leaving behind any grit etc
* Bring the Strained liquor to the Boil and boil hard for 2 minutes
* Remove from the heat, wait half a minute and stir in the Cream and season well
* Pour the creamy liquor over the Mussels and sprinkle with Parsley

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