Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        prince edward island mussels -- scrubbed, debearded
   1      cup           dry white wine
   4      tablespoons   virgin olive oil
   1                    celery rib -- julienned
   1      medium        leek -- split, cleaned,
                        and julienned
   1                    red bell pepper -- seeded, cored,
                        and julienned
     1/2  teaspoon      saffron threads
   1 1/2  cups          heavy cream
   2      tablespoons   pommery mustard
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4                    scallions -- cut thin julienne
   4      slices        bread -- grilled

Preparation:

Place mussels in a large pot with white wine and cook covered until all the mussels are open, about 5 to 8 minutes (those that are still closed after 8 minutes are dead and should be discarded). Remove mussels and allow to cool. Strain liquid and reserve. Finely julienne the vegetables. Carefully shuck mussels, leaving whole. In a 12- to 14-inch sauté pan, heat oil until smoking. Add celery, leek, red pepper and saffron and cook until softened, about 4 to 5 minutes. Add cream and mustard and bring to a boil. Add mussels and strained cooking liquid and return to boil. Season with salt and pepper, sprinkle with scallions and serve in soup bowls with grilled bread on the bottom of each bowl.