Mussel soup

Even if you don’t like mussels, this mussel soup might be to your liking. Being in Atlanta it is fortunately not hard to get fresh mussels. Michelin Star Chef Bo Bech has one again contributed to this blog on easy cooking.

2 lbs blue mussels

2 oz of leak

2 oz of lump celery

2 oz of carrot

2 cloves of garlic

4 oz of white wine

4 oz of water

2 oz of cream

Chopped parsley

Butter

Curry (if you like)

Preparation time: 10 minutes

Cooking time: 10-12 minutes

Serves 4 bowls

Clean the mussels for sand and sea weed. Throw out the open ones!!!

Dice the Leak, lump celery and carrot – not too big. Chop the garlic.

Take out a big pot. Put in the butter and brown the veggies and garlic for about one minute. Put in the mussels and mix it up good.
 
Add wine and water and put it to boil. Bring the soup to boil. When it boils let time it to 5 minutes. Keep the lid on while the soup boils.

Throw out the mussels that haven’t opened. Remove the inside of the mussel from the shell of those who have opened.

Strain the soup to a smaller pot and add the 2oz of cream. Bring it to a boil. Turn down the burner and let the soup simmer for 5 minutes. Adjust flavor with salt and pepper – and a little bit of curry if you’d like.

Cut a carrot and half a leak ‘julienne’ (match stick size). Rinse and chop the parsily and put it in the soup with the mussels a minute before serving.

Pour the soup in a small bowl and place in on a dinner size plate with a couple of pieces of toast.

TIP: If you toast the bread in a frying pan with a little bit of butter and a couple of the mussels chopped very finely, you will get a great result.