BY JASON HENDERSON, HEAD CHEF, KNOCK CASTLE HOTEL & SPA, CRIEFF
450g fresh mussels
2 shallots diced
50g parsley, chopped
250ml double cream
100ml white wine
12 cherry tomatoes halved
Heat the white wine in a saucepan. Add the mussels and cover with a lid, When the mussels begin to open (approx two to three minutes) add the cream, shallots, parsley and capers. Roast off the cherry tomatoes in a pre-heated oven at 200c for 10 minutes.
When the cream has reduced slightly, approximately one minute, remove the mussels and serve, garnished with the celery leaves.