3 lbs. live mussels
1/4 lb. butter
2 leeks, washed and diced
3 stalks celery, diced
1/2 tsp. minced garlic
2 c. white wine
1/4 c. lemon juice
2 pts. heavy cream
Salt
White pepper
A pinch of ground nutmeg
3 tbsp. butter, optional
3 tbsp. flour, optional

For garnish:

Julienne cut pieces of carrot
Julienne cut pieces of leek

Soak mussels in large pot of cold water for several hours. Rinse and clean them, remove and discard the "beards". Set mussels aside.

Melt butter in a saucepan. Add diced leeks and celery. Cook until translucent. Add garlic and wine. Simmer until volume of liquid is reduced by one fourth.

Strain liquid into another saucepan, reserving leeks and celery. Bring liquid to a simmer, add mussels. Cover and cook approximately 8 minutes, until all mussels are open.

Strain liquid into another saucepan, setting aside mussels. Simmer until volume of liquid is reduced by one third. Stir in heavy cream and lemon juice. Remove mussels from their shells.

Add cooked mussels, leeks, and celery to the soup. Heat thoroughly. Adjust seasoning, adding salt, pepper and nutmeg to taste.

With butter and flour, thicken to the consistency of soup, if desired. Serves 6-8.