Warm a splash of oil in a large pan.

Add the leek, onion, garlic and celery. Sauté till they are soft but not brown.

Add the water/stock wine, potatoes and orange peel.

Season with salt and white pepper.

Simmer for 20 minutes until the potato is cooked topping up with water as necessary.

Remove the orange peel and check the seasoning.

You could…

Add some chopped parsley.

Go Canadian and add a small tin of sweetcorn.

Add some sliced tomato for colour.

Set the soup aside.

If you are using fresh mussels

Make sure they are washed with beards trimmed.

Give them a light rattle in a bowl. Discard any that are broken or do not close.

Pop them in a pot with about half an inch of boiling water.

Cover and boil till the shells have opened. They will only need a couple of minutes.

Remove the mussels and strain the liquid into the soup.

Gently heat the soup. Avoid boiling as it may break the cream.

While the soup is heating, use a fork to remove the mussels from their shells.

Pop the mussels into the soup.

Make one last seasoning check and serve with crusty bread.

If you are using white fish or prawns.

Add the fish or prawns to the soup and gently poach for about 5-8 minutes.

Changes in colour are a good guide. The fish should be white all the way through, and the prawns a reddish pink.

If you are having a mixture of fish, poach the fish and prawns then add the cooked mussels.

Check the seasoning and enjoy