In a large saucepan, gently cook the shallots in 30 ml (2 tablespoons) of butter for about 2 minutes without browning. Add the celery or fennel and cook for 2 to 3 minutes. Add the wine and bring to a boil.
At the first sign of a boil, add the mussels and cover. Cook over high heat until they have opened, about 5 minutes. Discard any mussels that remain closed.
Remove the mussels and place in a warm serving dish, leaving the broth in the pan. Gradually whisk the butter mixture into the broth.
Adjust the seasoning. Pour the sauce over the mussels.
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