My pride and joy
 
                             Billi Bi Soup*




                     3-1/2 lbs. mussels, scrubbed and de-bearded
                     1 cup white wine
                     1/2cup water, to cover
                     1 stalk celery, diced
                     1 small onion, diced
                     pinch of thyme
                     1 bay leaf
                     1 quart heavy cream

            Place all ingredients except cream into a large pot.
          Bring to boil gently and simmer 45 minutes. Strain mixture, 
          discarding vegetables and mussels. (Mussels may be shelled and 
          used for another dish). Reduce the resulting liquid to about 3 
          cups. The stock will be very strong tasting. Add heavy cream and 
          return to boil. Simmer 5 minutes and serve.  If a thicker
          consistency is desired, add a small amount of cornstarch and water.
          Be sure to wash the mussels thoroughly, removing all sand.