Mussels Soup

Ingredients

• 800 g mussels
• 250 ml white wine
• 2 Bay leaves
• Salt
• Pepper (freshly ground)
• 1 onion
• 2 Garlic cloves
• 250 g heavy cream
• 0.5 tsp mustard
• 60 g Butter
• parsley

Instructions

1. 1.

   Wash mussels thoroughly in cold water, remove beaks 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 back to a boil, then after about 3 minutes use a slotted spoon to remove them; discard closed mussels. Set aside 4 whole mussels. Extract the meat from the remaining shells and set aside. Peel and finely chop onion and garlic; cook in the mussel broth for 2 minutes, then remove and add to the mussel meat, keeping warm.

2. 2.

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

3. 3.

   Place mussel meat and vegetables on warmed plates, pour the soup over them, and garnish with parsley and whole mussels before serving.