Mussels Soup with Marjoram

Ingredients

• 600 g Venus mussels
• 1 Garlic clove
• 1 Shallot
• 1 Zucchini
• 1 bulb fennel
• 2 tbsp olive oil
• 2 tbsp marjoram
• 150 ml dry white wine
• 250 ml vegetable stock
• 250 ml fish stock
• Salt
• pepper (ground)
• 150 ml heavy cream (at least 30% fat)
• 3 tbsp crème fraîche
• marjoram sprigs (for garnish)

Instructions

1. 1.

   Sort the mussels. Discard open ones and brush closed mussels under running water, removing beards. Wash thyme, shake dry, pluck leaves. Peel garlic and shallot, finely chop. Wash zucchini and fennel, trim, dice small.

2. 2.

   Heat oil in a pot, sauté shallot with garlic until translucent. Add vegetables, marjoram, mussels, pour wine and stocks, season with salt and pepper, cover and simmer on medium heat for about 7 minutes.

3. 3.

   Remove mussels with a slotted spoon, discard closed ones, loosen flesh from shells of remaining. Stir in cream, bring to a brief boil, then puree lightly with an immersion blender. Fold in crème fraîche, taste, ladle into bowls with mussel meat. Garnish with marjoram sprigs and serve.