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🍲 Creamy Mussel Soup with Fennel and Pepper

660 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg mussels
• 1 bulb fennel (1 small fennel)
• 1 red bell pepper
• 1 tbsp vegetable oil
• 200 ml dry white wine
• 200 g vegetable broth
• 200 ml fish stock
• salt
• 2 tbsp tomato paste
• 200 ml whipping cream (at least 30% fat content)
• 40 ml pastis
• pepper (from the mill)
• 4 toasted white bread slices
• fresh herbs (for garnishing)

Instructions

1. 1. Thoroughly rinse the mussels under cold water.
2. 2. Remove any beards from the mussels.
3. 3. Let the mussels drain.
4. 4. Discard any mussels that are already open.
5. 5. Wash the fennel thoroughly.
6. 6. Remove the tough base of the fennel.
7. 7. Cut the fennel into small pieces.
8. 8. Wash the bell pepper.
9. 9. Cut the bell pepper into small cubes.
10. 10. Heat the oil in a large pot.
11. 11. Add the fennel and the pepper to the pot.
12. 12. Sauté the vegetables for a few minutes.
13. 13. Add the mussels to the pot.
14. 14. Deglaze the mixture with the wine.
15. 15. Pour in the vegetable broth.
16. 16. Add the fish stock to the soup.
17. 17. Season the soup with salt.
18. 18. Stir in the tomato paste.
19. 19. Let the soup simmer for about 6 minutes.
20. 20. Discard any mussels that did not open after cooking.
21. 21. Remove the opened mussels with a slotted spoon.
22. 22. Set the mussels aside.
23. 23. Add the cream to the soup broth.
24. 24. Puree the soup until creamy.
25. 25. Bring the soup to a brief boil.
26. 26. Stir the pastis into the soup.
27. 27. Season the soup with black pepper.
28. 28. Taste the soup and adjust seasoning if needed.
29. 29. Return the mussels to the soup.
30. 30. Warm the mussels in the soup.
31. 31. Fill the soup bowls.
32. 32. Garnish the soup with white bread slices.
33. 33. Decorate the bowls with fresh herbs.
34. 34. Serve the soup hot.

Nutrition per serving

• kcal: 660
• Protein: 50 g · Fett/Fat: 27 g · Carbs: 39 g