32 md Mussels

      1    Onion; peeled/chopped

      1    Celery; chopped

      1    Leek (white part only); chop

      1 c  White wine

      3 c  Fish stock

      2 c  Heavy cream

      4    Chervil or substitute parsle

           Salt and pepper to taste
  Note: When buying mussels look for small ones that have tightly
  closed shells - a sign that they are alive and thus fresher.
   Place mussels, wine and fish stock in a stock pot. Add chopped
  vegetables. Cover and shake to stir contents. Cook on high heat 4 to
  5 minutes. After 5 minutes shake pot again, remove lid and strain

  contents into a collander, catching liquid in a bowl. Then strain
  soup liquid again through a wire mesh strainer into a saucepan. Over
  high heat, boil and reduce soup for 5 minutes.
   Meanwhile, remove the mussel meat from most of the shells, leaving
  some mussel shells intact for serving as a side dish with the chopped
  vegetables.
   Pour the heavy cream into reduced soup. Whisk while maintaining the
  high heat. Add mussel meat slowly. Whisk gently. Then continue to
  stir with a soup ladle until it boils.
   Ladle soup into soup bowls. Add sprigs of chervil to top of soup for
  garnish.
   Serve the remaining mussels on the side with an array of the cooked
  chopped vegetables.