Mussel soup

One of my favorite dishes in Brittany is mussel soup. It is a bit of effort but I think we’ll worth it. 

serves 6

ingredients

1kg of fresh mussels

3 tbsp of olive oil

bottle of dry white wine

For the stock: 

1 shallot onions

1 small carrot (keep half and use as julienne vegetables)

1/2 leek ( keep half to use as julienne vegetables)

2 cloves garlic1 sprigs of thyme

1 sprigs of parsley 

10 black pepper corns

sprinkle of saffron

150 ml  of fresh cream or coconut cream 

chives

juice of 1 lemon

salt & pepper

Method

Rinse the mussels in cold water removing all beards and algae. Discard any lifeless mussels which refuse to close. Store in a cold place.

Chop up the vegetables for the stock. 

In a large pot sauté the vegetable for a few minutes, then and white wine and boil for 5 minutes .

Then add the mussels and boil for another 5 minutes. Discard any which have not opened.

Remove the mussel shells from the stock and then remove mussels from their shells. Discard shells. Set aside. Reduce the stock, add the saffron and  cream, bit of lemon juice (if necessary) and salt & pepper to taste. 

Using the half portions of leek and carrot saved cut as julienne vegetables, blanch them and add it to the soup. 

Reintroduce the shell-less mussels to the stock and keep warm.

Sprinkle with chives and serve in a warm soup bowl. 

Option: 

Serve linguini and top up with the mussel soup and chives for a main dish.