3 stalks of celery
30 cl of liquid cream
1 glass of dry white wine
3 bay leaves
1 bunch of parsley
20 g butter
Salt and pepper
Chop the onions, leek and celery. Rinse the mussels in clean water.
Peel and cut the potatoes into parts. Cut the cauliflower into pieces and rinse them.
Immerse the potato and cauliflower in a pot of cold salted water. Bring to the boil then continue cooking for 20 minutes.
In a casserole dish, heat the butter with the onions, leek, celery and bay leaves. Add the mussels and pour in the white wine, a little salt, pepper and half the chopped parsley. Cover and cook for 15 minutes.
Filter the cooking liquid and keep the mussles apart and warm. Heat the liquid in a saucepan and add the crème fraîche, salt and pepper.
Mix all the vegetables to a cream and add the liquid from the mussels. Stir well.
Season with salt and pepper if desired.
Pour the soup in large bowls, add the mussles and decorate with chopped parsley. Serve immediately.
You can add some other shellfish to the soup to make the soup looks a little fuller.