Instructions: Place mussels in a large pot with white wine and cook covered until all the mussels are open, about 5 to 8 minutes (those that are still closed after 8 minutes are dead and should be discarded). Remove mussels and allow to cool. Strain liquid and reserve. Finely julienne the vegetables. Carefully shuck mussels, leaving whole.

In a 12- to 14-inch saute pan, heat oil until smoking. Add celery, leek, red pepper and saffron and cook until softened, about 4 to 5 minutes. Add cream and mustard and bring to a boil. Add mussels and strained cooking liquid and return to boil. Season with salt and pepper, sprinkle with scallions and serve in soup bowls with grilled bread on the bottom of each bowl.

This recipe yields 4 appetizer servings.

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