Cream Of Mussel Soup

• 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 1 cup water
• 1 cup white wine or chicken broth
• 1 bottle (8 ounces) clam juice
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup half-and-half cream

1. Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper.
2. Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels have opened. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.
3. Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

fresh mussels, onions, celery, water, white wine, clam juice, fresh parsley, garlic, salt, pepper, cream

Taken from www.tasteofhome.com/recipes/cream-of-mussel-soup/ (may not work)