Ingredients:
24 Black lip mussels (scrubbed and de-bearded)
2 pinch of saffron strands
1 onion (finely sliced)
1 celery stick (finely sliced)
1 leek (white only, finely sliced)
1cup  white wine
3 cups fish stock
1/2 cup heavy cream

Method:

Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan. Add the celery and leeks and cook for 5 more minutes.  Add the white wine and allow to reduce by half 5 min.

Add the mussels and cook till they open — about 2-3 minutes. Add the fish stock and bring to a simmer for 40 minutes.  Add the cream and return to a simmer. Strain soup through a cheesecloth.  Return to the heat and bring to a simmer.  Serve and enjoy!