Mussels Soup

Ingredients

• 1 kg mussels
• 500 ml fish stock
• 4 stalks chicory
• 2 shallots
• 15 g butter
• 10 g flour
• 125 ml white wine
• 100 g crème fraîche
• 1 tbsp Lemon Juice
• 1 tsp curry powder
• Salt
• black pepper (freshly ground)
• 2 tbsp chives sprigs

Instructions

1. 1.

   Wash the mussels and discard any that do not close. Heat the fish stock in a pot. Cover the mussels and cook over high heat for about 5 minutes. Drain the mussels, keep the broth, and strain it through a sieve. Discard any mussels that did not open. Remove the mussels from their shells.

2. 2.

   Wash the chicory, halve it, and cut out the core in a wedge shape. Slice the stalk halves into thin strips. Peel and finely dice the shallots. Melt the butter in a pot and briefly sauté the diced shallots and chicory. Sprinkle flour over them and cook for a short time to form a roux. Add the stock, white wine, and 250 ml water. Simmer the soup at low temperature for about 5 minutes. Stir in the crème fraîche and season with lemon juice, curry powder, salt, and pepper. Return the mussels to the soup and warm them briefly. Serve the soup sprinkled with chives sprigs.