Mussel Soup

• 1 kilo mussels
• 1 onion
• 1 large carrot
• 1 celery stick
• 2 leeks
• 1 tablespoon butter
• 1 bouillon cube
• Fresh ground pepper to taste
• Chopped fresh parsley

Scrub mussels and wash thoroughly in lukewarm water. Cover mussels with water in a large pan and boil until the shells open. Discard any closed mussels.

Grate the carrot, peel and dice the celery root, peel the onion and slice into rings, rinse the leeks and slice into rings. Put the butter in a pan and sautþ the vegetables for 15 minutes. Rinse the parsley and finely chop it. Add it to the vegetables with the juice and the stock cube. Pull the mussels from their shells and add to the soup. Season to taste.

Serves 4 to 6.