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If you are using mussels you have collected yourself, wash them in several changes of water and scrub the shells well. Soak for six hours before cooking. Mussels should be eaten on the day they are bought or collected.

2 pints mussels, collected at low tide from an unpolluted shore.
2 sticks celery, fnely chopped
1 small onion, finely chopped
1 small clove of garlic, finely chopped
1 tablespoon tarragon vinegar
1 small bunch parsley
2 tablespoons Kentish dry white wine
1 pint water
6oz whipping cream
Lemon juice
Salt and pepper
Parsley to serve

Before cooking, check the mussels and remove any that are open. Put all the ingredients apart from the cream into a large pan and heat until the mussels open. Remove any that do not open, and cut off the beards of those that remain. Take the mussels off the heat and remove one half-shell from each mussel. Place in a warmed serving dish. Reheat the liquid and add the cream. Season, and add a little lemon juice. Pour the sauce over the mussels and serve sprinkled generously with chopped parsley.

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