Ingredients:  
    1 kg mussels per person
    1 celery stalk
    1 carrot
    finely chopped onion
    shallot
    33 cl Augustijn
    20 cl cream
    pepper & salt
    parsley

Preparation:
Thoroughly clean the mussels and place in a large cooking pot. Add the vegetables, herbs and Augustijn. Cover the pot with a lid and bring to a boil until all the mussel shells have opened. Shake occasionally. Pour the mussels through a sieve, keeping the liquid for the sauce. Boil the liquid with the cream and season with some pepper.

Source:  http://www.vansteeberge.com