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.