Wash and brush the mussels.Throw away those which are open.Place the mussels in a small saucepan with the chicken broth.Bring to a boil and cook for 3 minutes.Throw away the mussels which are not open.Pass through a sieve, keeping the stock.Stir-fry the leek, carrots, celery, tomatoes, garlic and parsley in the butter for 2 minutes.Salt and pepper.Add the mussel stock and bring to a boil.Reduce heat.Cover and cook for about 10 minutes or until the vegetables are cooked.Dissolve the corn starch in the milk.Add to the preparation and cook on low heat until the sauce thickens.Take half of the mussels out of their shells and add them to the velouté.Add the other half of the mussels in their shells, and the coriander if desired.

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2 lbs (1 kg) mussels 1/2 cup (125 mL) chicken broth 1 1/2 cups (375 mL) leek 1 cup (250 mL) carrot 2 sticks of celery sliced 2 medium size Tomato diced 2 cloves of garlic 1/4 cup (60 mL) fresh parsley 1 Tbsp. (15 mL) butter 2 Tbsp. (30 mL) corn starch 3 cups (750 mL) milk 2 Tbsp. (30 mL) fresh coriander chopped, optional