Melt the butter with the olive oil and gently fry the garlic and celery. Add the cleaned mussels to the pan, pour over the white wine and cover with lid. Cook until the all the mussels have opened up and are cooked. Transfer the mussels to a bowl, leaving the juices in the pan. Remove the mussel meat from the shell and set aside, keeping a few in their shells to garnish. Put the fish fillets in the mussel liquid, season with freshly ground black pepper, cover tightly again and simmer until the fish is cooked. Place the mussels back into the pan to reheat. Serve the salmon fillets and mussels with a dollop of olive oil and chopped parsley.

Suggested accompanying wine: DELICATA Grand Vin de Hauteville Viognier D.O.K. Superior Malta