Mussels With Cider, Leek & Celery Broth

Step 1: Clean the mussels removing the beards. What I normally do is I rinse the mussels and place them in a big bowl of water and place cornmeal in the water. This helps the mussels to think they are in the ocean where sand is released from their shells.

Step 2: In a 6 - 8 quart enameled or stainless-steel pot, combine leeks, celery, onions, parsley and cider.

Step 3: Drop the mussels, cover, and bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes, shaking the pot from time-to-time until the mussels open.

Step 4: Discard those that remain closed .

Step 5: With a slotted spoon transfer the mussels to a plate.

Step 6: Strain the stock through a fine sieve lined with a double thickness of cheesecloth, and return it to the pot.

Step 7: Cover the mussels with foil and set aside.

Step 8: In a heavy 2 - 3 quart saucepan, melt the butter over moderate heat. Add the flour and mix together thoroughly.

Step 9: Pour in the milk and, stirring constantly with a whisk, bring to a boil over high heat. Reduce heat to moderate and continue to cook, stirring, until the sauce is smooth and thick.

Step 10: Pour it into the strained stock, stir in the cram, and season lightly with salt and a few grindings of pepper and nutmeg, being careful not to add too much nutmeg as it can over-power the dish, therefore taste in-between nutmeg grindings.

Step 11: Bring the soup to a simmer over low heat, stirring frequently. Then add the mussels and cook only long enough to heat them through.

Step 12: Taste for seasoning. Serve the mussels and broth from a heated tureen on individual soup plates.