2 lbs. Mussels, scraped and washed
1/2 cup white wine
1 onion, finely chopped
1 bay leaf
A few sprigs of parsley
2 1/2 cups Fish Stock
1 Tbsp. butter
1 cup cream
1 cup julienne of celery and carrots
A pinch of saffron
Salt and pepper to taste

Put the Mussels, onions, herbs and white wine in a large pot and bring to a boil. Let cook for minutes until all the Mussels are open.

Take the Mussels out of the shells and strain the liquid through a fine sieve. Saute the vegetables in the butter. Add the Fish Stock, saffron and Mussel stock. Add the cream and adjust seasoning. Let boil for a few minutes and adjust consistency. Put back the Mussels into the soup and serve while hot.