Hearty mussel soup | Reader's Digest Australia

Ingredients

• 1 kg mussels in shells, scrubbed and beards removed
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 leeks, white part only, thinly sliced
• 3 stalks celery, thinly sliced
• 2 carrots, diced
• 400 g potatoes, cut into small cubes
• 1 litre vegetable stock, preferably homemade light
• 150 ml dry white wine
• 1 tablespoon lemon juice
• 1 bay leaf
• 1 sprig of fresh thyme
• ⅓ cup (20 g) chopped fresh parsley
• 2 tablespoons snipped fresh chives
• salt
• pepper