Ingredients
1 kilo mussels from Zeeland
2 onions
1 leek (white) 
celery - lemon
1 big potato
1 dl white wine
1 dl cream 40% fat content
1 egg

Preparation
- Rinse the mussels in cold water and add some salt.
- Cut 1onion and half of the celery in large cubes.
- Cook the mussels and the vegetables in 0,5 dl white wine. Leave everything simmer until the mussels are completely open.
- Pour off the mussels and keep the juice.
- Remove the mussels from the shells. 
- Cut the second onion, the other half of the celery, the white of the leek and the potato in large cubes.
- Stew this in butter.
- Add the mussel juice, the remaining white wine and the juice of half a lemon. 
- Mix the soup smoothly and add salt and pepper. Sieve the soup.
- Add the mussels. 

Garnish
- Whip the cream slightly, mix an egg yolk and add some spices.
- Spoon this carefully over the soup.

Enjoy!