Ingredients

• 1 leek (white part only) chop
• 1 cup white wine
• 3 cups fish stock
• 2 cups heavy cream
• 4 chervil or substitute parsley
• Salt and pepper to taste

Directions

• Directions
• 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 colander, 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.