Ingredients

• 2 kg of mussels
• 2 leeks or onions
• 1 bunch of celery
• 500 ml white wine dry
• 80 g salted butter
• 500 ml of liquid cream
• pepper
• Salt

Preparation

1. Clean and rinse the mussels by removing the beards and scraps they may have on the shells.
2. Wash and chop the celery. Chop the leeks or onions.
3. Ina large saucepan fry leeks with butter for 2 or 3 minutes. Add chopped celery.
4. Add the white wine and the cream and bring to the boil. Reduce it in low fire for 10 minutes.
5. Add the mussels and pepper.
6. Wait that the mussels open on high heat (about 3-4 minutes), moving with a spoon.
7. When all the shells are open, serve in a bow with plenty of sauce.