← All recipes

🍽️ Creamy Mussel Soup with Endive

377 kcal · 30 min · 4 servings

Ingredients

• 1 kg mussels
• 500 ml fish stock
• 4 stalks chicory
• 2 shallots
• 15 g butter
• 10 g flour
• 125 ml white wine
• 100 g crème fraîche
• 1 tbsp lemon juice
• 1 tsp curry powder
• salt
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Discard any mussels with open shells or those that open easily, as they may be spoiled.
3. 3. Heat the fish stock in a large pot.
4. 4. Add the mussels to the hot stock.
5. 5. Cover the pot and cook the mussels over high heat for about 5 minutes.
6. 6. Remove the mussels from the pot and let them drain in a sieve.
7. 7. Collect the cooking liquid and strain it through a fine sieve to remove any debris.
8. 8. Discard any mussels that remain closed after cooking.
9. 9. Carefully separate the mussel meat from the shells.
10. 10. Wash the endive and cut it in half lengthwise.
11. 11. Cut out the hard core at the base in a wedge shape.
12. 12. Slice the endive halves into thin, fine strips.
13. 13. Peel the shallots and dice them finely.
14. 14. Heat the butter in a pot.
15. 15. Sauté the shallot cubes and endive briefly in the butter.
16. 16. Dust the flour over the vegetables and let it cook briefly.
17. 17. Deglaze the mixture with the fish stock, white wine, and 250 milliliters of water.
18. 18. Simmer the soup over low heat for about 5 minutes.
19. 19. Stir the crème fraîche into the soup.
20. 20. Season the soup to taste with lemon juice, curry powder, salt, and pepper.
21. 21. Add the prepared mussels to the soup.
22. 22. Warm the mussels briefly in the hot soup.
23. 23. Serve the soup garnished with fresh chive rings.

Nutrition per serving

• kcal: 377
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 14 g