In a little olive oil fry the diced onion, diced garlic and diced celery until softened than add the white wine and bring to the boil. Allow simmering for 2 minutes and then add the mussels, cover and braise for about 6 minutes. Add the cream and quartered cherry tomatoes, simmer for 5 min remove from heat and add the chopped and fresh parsley. Cut 2 slices of baguette diagonally and grill. Chop finely the basil mix well with the mayonnaise and put some of the mixture onto each slice of toasted bread. Next, pan-fry the prawns with some garlic oil, wrap in Parma ham and put on 3 on each stick. Serve on the side with the mussel stew.