A delightful dish of mussels cooked in a creamy garlic and herb sauce, perfect for a cozy dinner.
Clean the mussels thoroughly, scrubbing them and removing any beards.
Discard any mussels that are open and do not close when tapped.
Slice the onion into thin rings and chop the celery into small pieces.
Uniform slicing ensures even cooking.
Heat the olive oil in a large skillet over medium heat.
Use medium heat to avoid burning the oil.
Sauté the onion until it becomes translucent, then add the celery and cook briefly.
Stir occasionally to prevent sticking.
Add the minced garlic to the skillet and cook until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the mussels and a splash of water to the skillet, then cover and steam until the mussels open.
Shake the skillet occasionally to distribute heat evenly.
Remove the mussels and set them aside, keeping them warm.
Cover the mussels with foil to retain heat.
Strain the cooking liquid through a fine strainer into a saucepan.
This step ensures a smooth sauce.
Reduce the liquid over high heat until it thickens slightly, then stir in the heavy cream.
Stir constantly to prevent the cream from curdling.
Season the sauce with salt and pepper to taste.
Taste the sauce before seasoning to avoid over-salting.
Chop the parsley finely and sprinkle it over the sauce.
Fresh parsley adds a burst of color and flavor.
Return the mussels to the sauce, ensuring they are well-coated.
Gently stir to avoid breaking the mussels.
Serve the mussels hot with crusty bread for dipping.
Warm bread enhances the dining experience.
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