Mussels from Brussels

2 kg – 4,4 lb mussels
1 onion
1 dl – 3,3 fl. oz. dry white wine
parsley
1 dl – 3,3 fl. oz. cream
celery leaves
30 g – 1 oz. butter

Clean the mussels. Melt the butter in a pan. Chop the onion and fry it in the butter. Add the wine and some celery leaves and pepper. Add the mussels and cook them on high heat until they open. Remove the mussels and throw the empty shells away. Put the mussels in a dish and keep warm.
Pour the cream in the pan and add the chopped parsley. Boil for a few moments until slightly thickened. Pour the sauce over the mussels and serve at once with French loaves.

4 servings.

Source: my collection