Clam Vegetable Soup

Ingredients

• 800 g fresh blue mussels
• 250 ml dry white wine
• 2 Bay leaves
• Salt
• 1 large onion
• 1 Carrot
• 200 g celery root
• 1 leek stalk
• 250 g heavy cream
• 0.5 tsp mustard
• Pepper
• 30 g cold butter
• 4 sprigs Parsley

Instructions

1. 1.

   Wash mussels in cold water, de-beak and drain; discard any that do not open. Bring 1 l of water with wine, bay leaves and salt to a boil. Add mussels, bring to a boil and after about 3 minutes remove with a slotted spoon; discard closed mussels. Set aside 4 whole mussels. Remove the meat from the remaining mussels and set aside.

2. 2.

   Peel and cut onion, carrot and celery root into thin strips; clean and slice leek similarly. Cook the vegetable strips in the mussel broth for 2 minutes then remove. Add the vegetable strips to the mussel meat and keep warm.

3. 3.

   Add cream to the broth and bring to a boil. Stir in mustard and pepper. Cut butter into small cubes, whisk into the soup with a fork, taste and adjust seasoning.

4. 4.

   Place the mussel meat and vegetables on warmed plates, pour soup over them, wash parsley, dry it and sprinkle it over the soup, garnish with one whole mussel per serving.