Instructions: Place mussels in a saucepan with white wine and 1/3 of the onion, cover with a lid and steam until the mussels open (about 5 minutes).

In a large saucepan, fry remaining onions, bacon and celery for 5 minutes. Add the diced potato and the fish stock and juice from the mussels. Season with salt and pepper and cook on a simmer until potatoes are soft.

Skim the top of the soup 2 or 3 times to remove foam. In the meantime, shell the mussels. Just before serving, add mussels, cream and parsley to soup.

Adjust the seasoning and serve.

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