Smoked Haddock and Mussel Chowder

In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.