Mussel Soup

Thoroughly clean the closed mussels under cold running water. Discard any with broken or open shells. Put the other mussels into a pan and add 5cups/2 1/2pt/1.5l water. Cover the pan and boil the contents until the shells open (about 10 minutes). Put the mussels onto a platter, strain the juice and discard any ones with unopened shells.

Grate the carrot, peel and dice the celery root, peel the onion and slice into rings. Put the butter in a pan and saute the vegetables for 15 minutes.

Rinse the parsley and finely chop. Add it to the vegetables with the juice and the stock cube. Pull the mussels from their shells and add to the soup. Season to taste.