1. Sort mussels following our tip and clean, removing barnacles and beards with a knife. Heat a large pan and add mussels. Put on lid and cook for 3 to 4 minutes or until mussels open. Strain. Set aside a few in their shells; pick out meat from the rest. Discard empty shells and mussels that haven’t opened.
2. Heat oil in a large pan. Gently cook onions, leek, carrots and potatoes for 10 minutes or until tender. Stir in garlic and bay leaf, and cook for 1 minute. Pour in stock and bring to the boil.
3. Add mussel meat and cream. Discard bay leaf and check seasoning. Divide among four warmed soup bowls, scatter over chives and garnish with reserved mussels in shells.

Per serving 1 624kJ, 15g fat (6g saturated), 31g carbohydrate (10g total sugars).

Tip
To store fresh mussels, keep in an open bag in the fridge, covered with damp paper towels. To clean, put in a colander under cold running water. Check mussels are alive – the shells should be tightly closed. (Give them a sharp tap on a work surface if they aren’t, and discard any that don’t close after 30 seconds or have broken shells.)