Difficulty:[usr 1]
Scrape the mussels under cold water, rinse them several times and then drain them. Chop the parsley (about 2 tablespoons). Peel and chop the onions. Slice and thinly slice the celery.
In a casserole dish, melt the onions and celery in the butter, add half the chopped parsley and the saffron.
Moisten with white wine, salt, pepper and bring to a boil. Add the mussels. Mix, cover and let them open over high heat, stirring occasionally.
Shell open mussels. Filter their cooking juices. Return the strained juice to the casserole, add 1/4 liter of water, the stock and the whipping cream. Bring to a boil, stirring constantly, lower the heat and simmer for 5 minutes.
Add the mussels, pour into a soup tureen, sprinkle with chopped parsley and serve with croutons and grated parmesan.
