30 fresh mussels. Scrub and rinse carefully. (Do not use mussels that are open and do not close with a tap on the shell).
1 onion
1 leek (white part only)
1 small celery stalk
1 tbsp parsley
4 potatoes, cubed
4 cups water
1/2 cup lemon juice
1/2 cup cream
2 tbsp butter
Chop vegetables finely and saute in butter. Add the water and lemon juice and bring to a boil. Add the mussels and bring to a quick boil, for a few minutes. Remove mussels and add potatoes.
While in the soup is cooking, remove mussels from shells and set aside but keep warm. Add the cream and parsley. Season to taste. Put mussels back into soup and heat before serving.