Mussel Marinière Soup
Ingredients (serves 4)
1.5 kg fresh mussels, cleaned and scrubbed
2 shallots, finely chopped
2 cloves garlic, chopped
1 celery stalk, chopped (optional)
1 glass dry white wine (150 ml)
20 g butter
2 tablespoons crème fraîche
500 ml fish stock (or light vegetable stock)
1 pinch pepper
1 bay leaf (optional)
Chopped fresh parsley, for garnish
Instructions
1. Cook the mussels
In a large casserole dish, melt the butter.
Add the shallots and garlic (and celery if using), and sauté for 2-3 minutes without browning.
Pour in the white wine, add the bay leaf, then stir in the mussels.
Cover and cook over high heat for 5 to 7 minutes, until the mussels open.
Drain the mussels, retaining the cooking juices. Strain them to remove sand and impurities.
2. Prepare the soup base
Shuck the mussels (keep a few whole for decoration if desired).
Return the strained cooking juices to a saucepan.
Add the fish stock and reduce over medium heat for 5 to 10 minutes.
Then add the crème fraîche, pepper to taste, and mix well.
3. Finishing the soup
Add the shelled mussels to the soup and let it heat gently without boiling.
Taste and adjust the seasoning if necessary (do not add salt before tasting—the mussel juice is naturally salty).
4. Serving
Pour into bowls, garnish with whole mussels, chopped fresh parsley, and, if desired, a drizzle of cream.
Suggestions for a side dish
Garlic toast or rustic baguette
A squeeze of lemon upon serving for added freshness
A glass of dry white wine (Muscadet, Picpoul, or Sauvignon Blanc)