Clear Mussel Soup
Brush the mussels, rinse and discard the open shells.
Peel the shallots and garlic, and finely chop. Heat olive oil in a medium saucepan and suate the shallots and garlic. Add the thyme and mussels. Pour in the white wine and fish stock, and bring to a boil. Once the mussels open (about 3-4 minutes), lift out the mussels with a skimmer from the broth. Discard the closed shells.
Rinse the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), trim or peel, and chop finely.
Heat butter in a pan and fry the soup vegetables. Pour in the mussel broth, bring to a boil and simmer on low heat for about 20 minutes. Stir in the sherry and season with salt and pepper. Strain the soup, bring to a boil again and heat the shellfish briefly in it. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Stir the parsley into the soup and serve.