Clear Fish Soup with Miesmuscheln

Ingredients

• 1 kg fresh mied mussels
• 2 tbsp olive oil
• 2 shallots
• 1 Garlic clove
• 1 sprig thyme
• dry white wine
• 1 l fish stock
• 1 bundle mirepoix (carrots, celery, onion)
• 20 g butter
• Salt
• 40 ml dry sherry
• freshly ground pepper
• 1 Tbsp parsley

Instructions

1. 1.

   Clean and rinse mussels, discarding any that remain open. Heat olive oil in a medium pot. Peel and finely chop shallots and garlic; sauté briefly in the oil. Add thyme sprig and mussels. Deglaze with white wine. Warm fish stock and pour into the pot. Bring gently to a simmer. When mussels open (after about 3–4 minutes), remove them with a slotted spoon. Discard closed shells.

2. 2.

   Wash, trim, and finely dice mirepoix; sauté in butter until softened. Add the mussel broth, leaving only the sandy residue, bring to a boil, then reduce heat and simmer for about 20 minutes. Strain the soup. Season with salt, sherry, and a pinch of pepper. Return the soup to a gentle boil and warm the mussels briefly. Rinse parsley, shake dry, pick leaves, and roughly chop. Stir into the soup and serve.