Finely dice the onion and garlic and cook till soft in the butter. Peel and roughly dice the carrots and celery and add to the onion mix. Add the chicken stock and cook till very soft. Strain off any excess liquid and set aside. Blend the vegetables to a smooth puree and add the shish tawook.
Get a large pot with a tightly fitting lid hot. Quickly put the mussels and 50ml of the cooking liquid in the pan and cover. Steam the mussels till they open, probably less than a minute. Remove form heat and mix in the carrot puree and chopped parsley. Don't use salt as the liquid from the mussels is salty and will season the sauce. Serve immediately with plenty crusty bread to mop up the sauce.
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