Mussels in White Wine

Instructions

1. In a small bowl, combine 3 tbsp of butter with the flour. Set the beurre manié aside.
2. In a large pot over medium heat, soften the shallots in the remaining (2 tbsp) butter for 2 minutes without browning. Add the celery and cook for 2 to 3 minutes. Add the wine and bring to a boil.
3. At the first sign of a boil, add the mussels. Cover the pot and cook over high heat until the mussels have opened, about 5 minutes. Discard any mussels that remain closed.
4. Remove the mussels and transfer to a warm serving dish, leaving the broth in the pot. Gradually whisk the beurre manié into the broth, whisking constantly. Adjust the seasoning. Pour the sauce over the mussels.