Mussel Cream Soup

Ingredients

• 1.5 kg fresh baby mussels
• 1 lemon (unpeeled)
• 1 onion
• 200 ml dry white wine
• 1 pinch nutmeg
• 2 sprigs fresh thyme
• 2 Bay leaves
• 1 bulb fennel
• 0.5 stalk leek (white part only)
• 2 Garlic cloves
• 50 g butter
• 0.5 tsp Curry Powder
• 2 tbsp flour
• 150 ml Heavy Cream
• Salt
• black pepper
• 0.5 bunch Chives

Instructions

1. 1.

   Brush the mussels, discard any that are damaged or remain open when tapped with a knife.

2. 2.

   Grate the lemon zest and squeeze out the juice. Dice the onion finely. Combine both with wine, nutmeg, thyme, and bay leaves in a large pot and bring to a boil. Add the mussels to the boiling broth, cover, and simmer for 4-5 minutes until they open. Remove the mussels, discard any that remain closed, and reserve the cooking liquid.

3. 3.

   Clean the vegetables. Slice the fennel into thin rounds, cut the leek into half-rings, and dice the garlic cloves. In a large pot melt the butter slowly and sauté the vegetables for 5-10 minutes until nearly tender.

4. 4.

   Dust the mixture with curry powder and flour, stir well, and let it brown for 1 minute. Remove from heat and gradually add the reserved cooking liquid while stirring. Return to the flame and simmer for another 2 minutes, stirring continuously.

5. 5.

   Whisk the heavy cream into a thick consistency. Add the cream to the soup and blend thoroughly; strain if desired. Season with salt and pepper to taste. Return the mussels to the pot and heat through for about 2 minutes.

6. 6.

   Chop the chives into long strips and use them as a garnish, serving the soup immediately.