Ingredients
3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed2 medium onions, finely chopped2 celery ribs, finely chopped1 cup water1 cup white wine or chicken broth1 bottle (8 ounces) clam juice1/4 cup minced fresh parsley2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1 cup half-and-half cream
Preparation
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.
Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.
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).
