Anonymous Fri Oct 07 11:07:37 2005

3-1/2 lbs. mussels, scrubbed and de-bearded

1 cup white wine

water, to cover

1 stalk celery, diced

1 small onion, diced

thyme

1 bay leaf

1 quart heavy cream

Place all ingredients except cream into a large pot. Bring to boil gently and simmer 45 minutes. Strain mixture, discarding vegetables and mussels. (Mussels may be shelled and used for another dish). Reduce the resulting liquid to about 3 cups. The stock will be very strong tasting. Add heavy cream and return to boil. Simmer 5 minutes and serve. If a thicker consistency is desired, add a small amount of cornstarch and water. Be sure to wash the mussels thoroughly, removing all sand.