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Ingredients

• 1 kg (2¼ lb) mussels in shells, scrubbed
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 leeks, thinly sliced
• 3 celery sticks, thinly sliced
• 2 carrots, diced
• 400 g (14 oz) potatoes, peeled and cut into small cubes
• 900 ml (1½ pints) vegetable stock, preferably home-made light
• 150 ml (5 fl oz) dry white wine
• 1 tbsp lemon juice
• 1 bay leaf
• 1 sprig of fresh thyme
• 4 tbsp chopped parsley
• 2 tbsp snipped fresh chives
• salt and pepper

Description

This Soup Tastes Fabulous. The Diced Potatoes Absorb The Flavours From The Herbs And Vegetables To Make A Mellow Complement To The Mussels. Warm Soda Bread Is An Ideal Partner, Delicious For Dunking And Mopping Up The Last Of The Soup. To Complete The Mea

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