Mussel Soup with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 2 kilograms mussels
- 2 Tbsps olive oil
- 2 garlic cloves
- 1 carrot
- 2 shallots
- 1 stalk Celery
- 1 Bell pepper
- 1 sprig thyme
- 250 milliliters white wine
- 10 peppercorns (roughly crushed in a mortar)
- 250 milliliters Whipped cream
- 250 milliliters chicken stock
- 2 Saffron
- 2 Fennel bulb
- 2 centiliters Pernod
- 4 centiliters Noilly Prat
- salt
- freshly ground peppers
Preparation steps
1.
Rince carrots, shallots, celery and peppers. Peel carrots and cut all vegetables into approximately 3 cm (1-inch) cubes. Cut fennel bulbs into thin strips and set fennel leaves aside.
2.
Thoroughly rinse fennel leaves. Heat olive oil in a large saucepan and saute diced vegetables and fennel strips. Finely chop garlic and sauté briefly. Add mussels to pot and pour in white wine and chicken stock. Add stuffed pepper, thyme, saffron, Pernod and Noilly Prat. Cover pot with lid and let mussels cook for about 4 minutes. Remove the mussels, detach the meat and set aside the shells. Add cream and mussel meat to the soup, then add chopped fennel leaves and season with salt and pepper to taste. Serve in soup bowls with shells as decoration.
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