Garlic Butter
125 g Unsalted butter
Lemon juice and zest of 1/2 lemon
1/2 ts Parsley; chopped
1/4 ts Black pepper; crushed
2 Cloves garlic; crushed

Mussels
Fresh mussels; cleaned
4 Floz white wine
60 g Carrot; finely diced
60 g Celery; finely diced
2 Shallots; finely chopped
2 Garlic clove; crushed
1 Lemon; juice of

Place all the mussel ingredients into a large pan, except the mussels. Bring up to the boil. Add the mussels and stir, place on a tight fitting lid. Cook until the mussels open.

Remove half the mussel shell (the top part) and discard. Place the mussels into a large heavy based pan, suitable for the oven. Place a nut size piece of garlic butter in each of the mussels. Place into the preheated oven for a further 4-5 minutes.

Serve with fresh warm crusty bread.