2 lbs. mussels, scrubbed & de-bearded
3 tbsp. unsalted butter
1 tbsp. olive oil
2 large cloves garlic
2 fresh stalks of celery minced
1 cup dry white wine
1 cup of heavy cream
1 small yellow onion minced
2 cups of chopped or sliced, fresh tomatoes (any tomatoes can be used)
Handful of fresh parsley
Salt & ground black pepper to taste
Melt butter in large skillet or pot over medium heat. Add olive oil, garlic onion and celery. Cook until translucent, stirring constantly. Add wine; simmer about 3 minutes. Add mussels, salt and black pepper. Cover and cook about 4 until shells open. Add tomatoes and cook for one minute. Save ¾ cup of chopped tomatoes for garnish. Remove from heat with slotted spoon; discard any unopened shells. Place in large bowl and cover with tin foil to keep warm. Add heavy cream, stir and simmer until reduced to desired consistency. Add more wine or heavy cream as needed. Pour over mussels. Add remainder of chopped tomatoes and chopped parsley for garnish. Serve with fresh baked or toasted bread slices.
Presentation is everything. The mussels look beautiful if served in a large, shallow white bowl. Save some of the garnish for individual servings in large European style soup bowls with a base plate. Best to add a bowl for each diner to discard the shells or have a very large discard bin at the center of the table. Bread plates are a must because you will want to make sure you soak up all the broth! Serve with a fresh garden or arugula salad. Enjoy!