4 c Fish stock
1/2 c Dry white wine
1 Onion; finely diced
24 md Sized mussels; scrubbed and beard removed
30 g Butter
2 Rashers lean bacon
1 Stick celery; finely diced
2 Potatoes; peeled and diced
Salt to taste
2 tb Cream
Freshly ground black pepper
1/2 c Chopped parsley

Place mussels in a saucepan with white wine and 1/3 of the onion, cover with a lid and steam until the mussels open (about 5 minutes).

In a large saucepan, fry remaining onions, bacon and celery for 5 minutes. Add the diced potato and the fish stock and juice from the mussels. Season with salt and pepper and cook on a simmer until potatoes are soft.

Skim the top of the soup 2 or 3 times to remove foam. In the meantime, shell the mussels. Just before serving, add mussels, cream and parsley to soup. Adjust the seasoning and serve.