In a big pan, heat the oil on medium.

For 1-2 minutes, add the onion, bacon, and celery and sauté until softened.

Add the water or fish stock. Add the potatoes after simmering for a while.

Continue to boil for about 10 minutes, or until the liquid has been reduced and the potatoes are cooked and mushy.

the flesh from the mussels. Add the parsley and the cream, then bring the pot back to a simmer. Once the mussel meats are cooked through and soft, cover the skillet with a lid, adjust the seasoning to taste, and serve.