Scrape the mussels clean, remove the beards (filaments), and rinse thoroughly under cold water. Wash the tomatoes and celery, then cut into small dice.
Melt the butter in a large casserole over high heat. Add the mussels, thyme sprig, celery, and tomatoes. Season lightly with white pepper and drizzle with the dry Bergerac wine. Cover and cook, shaking the pan occasionally, until the mussels open.
Using a slotted spoon, transfer the opened mussels to a warmed serving dish, along with pieces of celery and tomatoes. Cover to keep warm.
Strain the cooking juices through a fine sieve into a saucepan. Reduce by one-third over very high heat for intensified flavor.
Arrange the mussels and vegetables attractively on serving plates. Drizzle with the reduced cooking juices and serve immediately for peak freshness.
A wine recommendation from Chef Hubert:
Château Court Les Mûts 2013
Lieu-dit Les Mûts
24240 Razac de Saussignac
05 53 27 92 17
chateau-les-muts.com
