Mussels in White Wine, celery and Garlic

Ingredients

Serves 4

24 mussels
3 tablespoons olive oil
1 Spanish (red) onion, sliced lengthways
3 cloves garlic, crushed and roughly chopped
1 celery rib, finely chopped
2 teaspoon ginger, finely chopped
2 cups white wine
1 cup cream
Salt and Pepper
1/2 cup parsley, chopped

Method

1. De-beard mussels and clean shells. Keep in cool water until ready to cook.
2. In a large saucepan, gently sweat onions, celery, ginger and garlic for 5minutes.
3. Add wine and bring to the boil, reduce head and simmer for 10 minutes.
4. Add mussels and cook until their shells open (disguard any that have not opened).
5. Stir in cream (do not boil or cream will separate) and season with salt and pepper to taste.
6. Divide into 4 large soup dishes and garnish with chopped parsley.