| 1 | Note: when buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher. |
| 2 | Place mussels, wine and fish stock in a stock pot. |
| 3 | Add chopped vegetables. |
| 4 | Cover and shake to stir contents. |
| 5 | Cook on high heat 4 to 5 minutes. |
| 6 | After 5 minutes shake pot again, remove lid and strain contents into a collander, catching liquid in a bowl. |
| 7 | Then strain soup liquid again through a wire mesh strainer into a saucepan. |
| 8 | Over high heat, boil and reduce soup for 5 minutes. |
| 9 | Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the chopped vegetables. |
| 10 | Pour the heavy cream into reduced soup. |
| 11 | Whisk while maintaining the high heat. |
| 12 | Add mussel meat slowly. |
| 13 | Whisk gently. |
| 14 | Then continue to stir with a soup ladle until it boils. |
| 15 | Ladle soup into soup bowls. |
| 16 | Add sprigs of chervil to top of soup for garnish. |
| 17 | Serve the remaining mussels on the side with an array of the cooked chopped vegetables. |
