3 Mussels
1 White Wine
4 Sweet Butter
2 -3 Shallots
6 -8 Garlic Cloves
1/4 Celery Leaves
1/4 Parsley
1 Heavy Whipping Cream


In a large pot over medium heat, place wine and 1/4 stick butter.
Add the shallots, garlic, celery leaves, and parsley and simmer.
Place mussels in a bamboo steamer above the pot.
Cover and let the mussels steam until they are all open, 10 to 20 minutes.
When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.,
(You can add the whole pint, it’s personal preference. Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
Pour the cream sauce over the mussels and enjoy!