Ingredients: (Serves 4 as a Main Course)
2 tbspn virgin olive oil
1 large onion, diced
2 large carrots, diced
1 leek, white part only, cut into small rounds
1/2 tsp sea salt
5 garlic cloves, chopped
30 - 40 mussels, scrubbed and debearded - We got ours from Southern Cross Seafood Deli in Westlake
1 bottle dry white wine
2 1/2 pounds vine-ripened tomatoes, coarsely chopped
Juice of 1 orange
1 tsp saffron threads, dissolved in 1/4 cup hot water
3/4 cup heavy cream

Method:
In a large, heavy pot, heat the olive oil over a medium-high heat and add the onion, carrots and leek, stirring to coat the vegetables with oil.  Stir in the salt and garlic.  reduce heat to medium, cover and cook until the vegetables are tender, about 10 minutes.  Do not brown.
Add the mussels and wine to the pot, cover, and cook until the mussel shells have opened, about 5 minutes.  Remove the pot from the heat.  Using a slotted spoon, transfer the mussels to a bowl.  Discard any mussels that have not opened.
Return the pot to low heat.  Add the tomatoes and any reserved juice and the orange juice.  Bring to a low simmer and cook for a few minutes to blend the flavours.
Stor the saffron mixture into the cream.  Stir the cream into the soup and bring to a low simmer for 2 - 3 minutes.  Add the mussels to the soup and heat for a few minutes.  Taste and adjust seasoning.  Ladle the mussels and soup into large soup bowls and serve at once.

Comments: Marc: "I had never heard of using carrots in a mussel soup, but together with the orange juice, they added a natural sweetness which was lovely.  We served ours with baguette and frittes as we love mussels with fries."