Mussels in Wine

METHOD

• 1
  Just before cooking, thoroughly rinse the mussels under cold water, discard any broken, cracked, or open ones that do not close when tapped.
• 2
  First, we will cook the mussels and season them initially. If you want to be sure that no stray grain of sand or dirt from the shell appears in the sauce, it is better to cook the mussels separately and the sauce separately. Even so, it only takes a few minutes.
• 3
  Pour dry white wine, a knob of butter, bay leaves, a little parsley, and salt into a pot. Bring to a boil, add the drained, sorted mussels, and cover. They will cook for a maximum of 4-5 minutes. Occasionally shake the pot. Stir once or twice during this time. Do not leave them in for more than 5 minutes, they would overcook.
• 4
  And now for the final check. Transfer only the wide-open, beautifully yellow, orange, and pinkish mussels to a serving bowl or pot. Discard any white ones you find, and also those that haven't opened. Never force open a mussel. It could have terrible consequences.
• 5
  Cover them with a damp cloth and set aside for a moment. The remaining liquid is gold! Do not pour it away. Just strain it through a fine sieve and cheesecloth.
• 6
  In a pot, melt a significant amount of butter and let it foam. Add thinly sliced celery, after a moment finely chopped shallot, and then thin slices of garlic. After two minutes, add the mussel broth and freshly ground pepper. Simmer for a few moments. Taste it during this time; it might need more salt. Or, conversely, reduce the saltiness with a little cream.
• 7
  Then add the prepared mussels, just warm them under a lid to ensure they are hot. And you can serve, most often with a French baguette or with fries and mayonnaise.