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The creamy sauce in this dish pairs perfectly with the fresh seafood...
1. Fresh mussels should always be tightly closed, if not tap with the back of a knife and if it does not close, discard. Discard any with cracked shells. Under cold running water scrub mussels to remove barnacles and beards.
2. Melt the butter in a large deep saucepan and sauté the leeks, celery, celery leaves, chilli and garlic for 2 minutes. Add the vermouth and Boursin garlic and herb and stir until smooth. Add the mussels, stir, cover and bring to the boil. Simmer for 7 minutes, shaking pan once during cooking, until the mussels have opened. If the mussel is closed, please discard and do not eat.
3.Remove from the heat and divide between warm serving bowls discarding any unopened shells. Scatter over celery and parsley and serve immediately with fresh crusty bread.