Use a potato peeler to slice one long, thin strand off the carrot and the celery.

In a pre-heated saucepan, add mussels, garlic, wine and Jardinière and cover.

Keeping heat on medium to high, give the pot a shake, like you are making old-fashioned popcorn, to help distribute the wine and garlic and prevent anything sticking to the bottom.

Keep covered until steam is coming out from all sides. Once mussels have opened, they are cooked.

If you wish, serve in a bowl with a side of warm drawn butter and lots of bread.

Open a bottle of beer and enjoy!