Mussel Pot

Who doesn't love a huge pot of steaming mussels? I personally prefer a heavier sauce as appose to a broth stock, so here is my decadent and not-so-healthy recipe.  Suitable for 2 foodie lovers ... here we go.

Mussel Pot
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2kg fresh mussels, beards removed
1 tbsp flour
1 red onion, finely chopped
3 large clove garlic, chopped
3 celery stalks, chopped
1/2 tsp cumin
1/2 tsp paprika
2 tbsp flour
300ml chicken stock ( homemade if possible)
250ml lite cream
1tsp salt
1/2 tsp pepper
1/4 cup dry white wine


Add flour in a big mixing bowl and top up with water
Add mussels and soak for 20 min (this takes the grit out) then strain
Boil a pot of water on the stove, add mussels, cover and simmer until they have opened
Those that do not open, discard
Strain and set aside
In a second pot add olive oil, onion, garlic, celery, cumin, paprika and cook on medium until tender
Add flour and stir, then stock and cream, salt and pepper and stir until it thickens
Add wine off the heat
Remove half of the mussels out of their shells and add to sauce
Add balance of shelled mussels, and heat through, do not boil
Add chopped celery leaves for garnish and serve with some crispy baguette