Moules Marinières

Peel and finely mince the shallots.

Peel and crush the garlic cloves.

Finely chop the fresh parsley leaves.

Separate the celery leaves from the stalks. Chop the leaves.

Tie the thyme, rosemary, and bay leaf together with kitchen twine to create a bouquet garni.

Rinse the mussels under cold running water in a colander or bowl. Scrub them gently to remove any dirt or barnacles.

Discard any mussels that are broken or that remain open when lightly squeezed.

In a large pot or Dutch oven, melt the butter over medium heat.

Add the minced shallots and crushed garlic to the pot. Cook, stirring occasionally, until softened, about 3-4 minutes.

Add the herb bundle and chopped celery leaves to the pot and stir for about 30 seconds until fragrant.

Pour in the white wine and bring to a simmer. Season with salt and pepper to taste. Let the wine reduce slightly for about 1 minute.

Add the cleaned mussels to the pot. Cover tightly with a lid.

Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.

Remove the herb bundle. Stir in the heavy cream and most of the chopped parsley. Stir gently to combine.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Ladle the mussels and the sauce into serving bowls. Garnish with the remaining fresh parsley.

Serve immediately with crusty bread or French fries for dipping into the delicious sauce.