Mussels:

Combine all the ingredients. Place over high heat. Cover and steam until mussels open. Strain broth through a fine strainer. Reserve a few mussels to use as soup garnish.

Bisque:

Heat oil in a medium saucepan. Add onion, leeks and celery. Cook slowly until soft and translucent, about 15 minutes. Pour in the white wine and continue cooking for about 10 minutes. Liquid should be reduced by half. Now add the reserved mussel broth and bay leaf, and boil uncovered, reducing liquid to strengthen its flavor. Combine with saffron and heavy cream and continue simmering for 15 minutes or until slightly thickened. Remove from heat to cool slightly. Carefully blend in batches in a blender. Strain through a fine strainer. Season to taste. Garnish with reserved mussels.