Scrape the mussels, remove the filaments and rinse them. Wash the tomatoes and celery then cut them into small pieces.
Put the butter in a large casserole dish with the mussels, thyme, celery and tomatoes. Season lightly with pepper and drizzle with white wine. Open the mussels over high heat, shaking the pan to stir them.
Transfer the open shellfish to a deep dish, add the pieces of celery and tomatoes that you have taken from the cooking base using a slotted spoon. Cover and keep warm.
Pass the cooking juice through a sieve, pour it into a saucepan and let it reduce by a third over very high heat.
Place the mussels and small vegetables harmoniously on serving plates and sprinkle them with a little reduced cooking juice.
Serve immediately.
A wine recommended by Chef Hubert:
Château Court Les Mûts 2013
Place called Les Mûts
24240- Razac de Saussignac
05 53 27 92 17
run-the-mutes .com
