La Soupe Aux Moules

• 4 or 5 dozen mussels
• 1 onion
• 1 leek (the white part only)

Put the mussels in a saucepan with just under 1 quart of water, 1 chopped onion, and 1 or 2 bayleaves. Cover and cook for a few minutes, till the shells are opened, then pour the liquid into a basin through a sieve. Remove the mussels from their shells and put them on a plate. Put