Steamed Mussels with Endive

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1 stick unsalted butter, cut into small pieces

3 stalks celery, chopped, plus chopped celery leaves, for topping

2 heads Belgian endive, sliced crosswise 1 inch thick

4 large shallots, chopped

3 cloves garlic, crushed

Kosher salt and freshly ground pepper

4 pounds mussels, scrubbed and debearded

4 sprigs thyme

11/2 cups dry white wine

Juice of 1/2 lemon

Chopped fresh parsley, for topping

Toasted sliced baguette, for serving