3½ lb/1.5kg fresh mussels
13 fl oz/400ml medium dry white wine
13fl oz/400ml fish stock or water
13fl oz/400ml whipping cream
2 oz/50g butter
3 fresh tomatoes, peeled, seeded and chopped
2 leeks, cleaned thoroughly and chopped
1 onion - chopped
1 stalk celery - chopped
1 carrot, diced
3 cloves garlic - chopped
2 tablespoons fresh parsley - chopped
2 tablespoons fresh chives - chopped
ground black pepper
salt if needed

METHOD

Wash the mussels and remove the beards (if shells remain open after cleaning, throw them away). Heat a large saucepan and melt the butter. Add the onion, the celery, the carrot and the garlic and cook for 10 minutes on a low heat with a lid on the saucepan. Pour in the wine and the stock and bring to the boil. Add the leeks and the parsley and cook for 5 minutes. Add the mussels, replace the lid and cook until all the shells have opened. Remove the mussels, cool slightly then remove half the mussels from their shells. Keep warm. Add the cream, the tomatoes and the chives to the saucepan and bring to the boil. Divide the mussels between 4 bowls then add the soup. Correct the seasoning if needed.

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