Classic pot of mussels

Name: Classic pot of mussels
Ingredients: 1 kg Mussels; 1 Shallot; 0.5 units.items Celery; 1 Flat-leaf parsley; 2 Thyme sprigs; 1 garlic clove; 100 ml White wine; Tarragon; Cream (optional); Butter; Salt; Pepper; Baguette; Fries; Lemon mayonnaise

A classic pot of mussels traditionally prepared with white wine, shallot, garlic, and fresh herbs.

Ingredients

1kgMussels

1Shallot

0.5units.itemsCelery

1Flat-leaf parsley

2Thyme sprigs

1garlic clove

100mlWhite wine

Tarragon

Cream (optional)

Butter

Salt

Pepper

Baguette

Fries

Lemon mayonnaise

Preparation

Wash the mussels thoroughly in plenty of cold water.
Remove any broken or persistently open mussels (tip: tap them to see if they close).
Remove any 'beards'.
Finely chop the shallot, garlic, parsley, and tarragon. Cut the celery into a fine brunoise.
Heat a knob of butter in a large pan.
Sauté the shallot and garlic gently until translucent.
Add the mussels, celery, and thyme sprigs. Season with a little salt and pepper.
Deglaze with the white wine and bring to a boil.
Cook the mussels, shaking the pan occasionally. The mussels are done once all the shells have opened.
Just before serving, add the chopped parsley and tarragon.
If desired, you can lightly thicken the cooking liquid with a splash of cream for extra creaminess.
Serve the mussels directly in the pan. Delicious with fresh fries, baguette, and lemon mayonnaise.