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🍽️ Hearty mussel soup with colorful vegetables

743 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 2 tbsp olive oil
• 2 garlic cloves
• 1 carrot
• 2 shallots
• 1 stalk celery
• 1 bell pepper
• 1 sprig thyme
• 250 ml white wine
• 10 peppercorns (coarsely crushed in a mortar)
• 250 ml heavy cream
• 250 ml chicken stock
• 2 saffron threads
• 2 bulbs fennel
• 20 ml Pernod
• 40 ml Noilly Prat
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the carrots, shallots, celery stalks, and peppers under running water.
2. 2. Peel the carrots and shallots.
3. 3. Cut the prepared vegetables and the peppers into fine cubes of about three millimeters.
4. 4. Slice the fennel bulb into thin strips.
5. 5. Set aside the green fennel fronds.
6. 6. Thoroughly rinse the mussels.
7. 7. Remove any mussels with damaged or heavily soiled shells.
8. 8. Heat some olive oil in a large pot.
9. 9. Add the diced vegetables and fennel strips to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. Finely chop the garlic.
12. 12. Add the garlic to the vegetables and sauté briefly.
13. 13. Add the mussels to the pot.
14. 14. Deglaze the mixture with white wine and chicken stock.
15. 15. Add ground pepper, thyme, saffron, Pernod, and Noilly Prat.
16. 16. Cover the pot with a lid.
17. 17. Simmer the mussels for about four minutes.
18. 18. Remove the mussels from the pot.
19. 19. Carefully extract the mussel meat from the shells.
20. 20. Discard any mussels that remain closed after cooking.
21. 21. Stir the cream into the cooking liquid.
22. 22. Return the mussel meat to the soup.

Nutrition per serving

• kcal: 743
• Protein: 60 g · Fett/Fat: 38 g · Carbs: 24 g