Cook the fish bones with 6 cups water, the bouquet garni, celery, salt and pepper for 30 minutes. Strain the stock and cool. Put aside. Clean the mussels and remove the beards. Place them in a pot with the shallots, white wine and pepper. Cover and cook until the mussels open, shaking the pan every now and again. Take the mussels out of their shells and save. Strain the juice and save. Mix the fish stock, the mussel juice, the milk and cream in a soup terrine. Serve 8 to 10 mussels in each bowl and top with the soup and chopped chives.
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6 lbs mussels
1 celery stalk
1 cup white wine
2 shallots, minced
1 bouquet garni
1 cup milk
1 1/4 cups crÅme fraöche
chopped chives
1 lb fish bones
salt, pepper
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20
mn
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35
mn
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This soup has been a classic for a long time and is an inexpensive dish to make.
