INGREDIENTS

3 lbs. Canadian Cove mussels
2 Tbs. olive oil
6 Tbs. butter
1 carrot, finely sliced
3 shallots, finely sliced
1 celery stalk, thinly sliced
1 white leek, sliced
3 1/2 cups fish stock
1 cup dry white wine
1 cup heavy cream
3 cloves garlic, sliced Pinch of saffron
2 Tbs. Irish whiskey
Chervil or parsley
Salt & pepper

DIRECTIONS
Steam mussels in white wine for approximately 5 minutes. Drain in colander over a bowl. Remove mussels from shells and refrigerate mussels and juices until needed. Set aside 12 for garnish. Sauté shallots, leek, carrots & celery in butter/oil for five minutes until tender. Add garlic and cook one minute. Making sure pan is hot, carefully add whiskey and flambe. When flame has gone down, add cream, mussels, juices, fish stock and saffron. Simmer gently for 5 minutes. Blend in a blender or food processor until smooth. Return to pan, add salt and pepper to taste, bring to a boil. Serve hot, garnished with whole mussels & chervil.