Mussels with lovage, celery & cream

Method

1. Heat the butter and olive oil in a large, heavy-based pan over a medium heat. When they’re bubbling, add the sliced celery. Cook the celery, stirring regularly, for 4–5 minutes, or until it starts to soften slightly. Add the onion, thyme and garlic, lightly season with salt and pepper, and stir well. Cook for a further 3–4 minutes, until the onion is soft but not coloured. Now turn up the heat to high and add the lovage and cream. As soon as the cream begins to boil, throw in the mussels. Stir carefully, then immediately place a tight-fitting lid on the pan. Cook for 2–4 minutes, giving the pan a good shake every so often, until the mussel shells are all just open. Remove the pan from the heat and discard any mussels that haven’t opened up.
2. You can serve the mussels in individual bowls or leave them in the cooking pot, or transfer them to a large, shallow dish, and bring them to the table that way.