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CREAM OF MUSSEL SOUP

Place the mussels in an ovenproof casserole or Dutch oven and cover.  Cook over a high heat until they open, 3-5 minutes, shaking occasionally.  Drain the mussels, reserving any liquid they exude.  Heat the olive oil in the Dutch oven and add all of the vegetables and the parsley.  Cook for 5 minutes, stirring occasionally.  Sprinkle with the flour and cook for 3-4 minutes, stirring.  Stir in 5 cups of water, half the lemon juice, reserved mussel liquid, and white wine.  Season with salt and pepper.  Simmer for 15 minutes.  Add the mussels and return to a boil.  In a small bowl whisk together the egg yolks, cr¸me fra”che, and remaining lemon juice.  Stir yolk mixture into soup and simmer for 5 minutes.  Serve immediately.
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4 pints mussels, washed
2 shallots, chopped
3 leeks, white part only, chopped
1 cup dry white wine
2 carrots, chopped
4 garlic cloves, chopped
3 tbsp finely chopped parsley
2 celery stalks, chopped
1/4 cup chopped fennel
2 egg yolks
2 tbsp lemon juice
1/4 cup cr¸me fra”che
2 tbsp olive oil
2 tbsp flour
salt and pepper
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20
mn
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30
mn
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Brittany
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Soups
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Muscadet
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