Can I also make the mussel soup with fennel and mustard without wine?

Yes, if you don't want to use wine, you can replace it with fish or vegetable broth.

Can I also prepare the mussels in advance?

No, it is important to add the mussels to the soup until the last minute so that they are not cooked too.

Mussel soup with fennel and mustard

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35min

•

Next Level

If you like mussels then you will really find it the bomb! Creamy soup of mussels with button mustard and crispy fennel.

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Ingredients

What do you need?

Quantity: 4P

2 kg of mussels
1 Klont butter
5 celery stems
1 large onion
1 fennel
2 cloves of look
1 tbsp mustard
250 ml of white wine
1.5 l chicken broth
1 tbsp tomato concentrate
1 sprig of thyme

Garniture:
100 ml whipped cream
1 tbsp mustard
Pepper and salt
2 tbsp finely chopped parsley
Some saffron threads
How finely chopped raw fennel

2 kg of mussels
1 Klont butter
5 celery stems
1 large onion
1 fennel
2 cloves of look
1 tbsp mustard
250 ml of white wine
1.5 l chicken broth
1 tbsp tomato concentrate
1 sprig of thyme

Garniture:
100 ml whipped cream
1 tbsp mustard
Pepper and salt
2 tbsp finely chopped parsley
Some saffron threads
How finely chopped raw fennel

Preparation method

How do you make this?

Finely chop celery, onion and fennel and garlic. Keep 1 piece of fennel aside as garnish. Stew in large pot, let it stew well and extinguish with white wine. Add broth and let it boil until the vegetables are cooked. Once they are done, add the mussels and let it cook for 3-4 minutes until the mussels are open.

Finely chop the sidewalk fennel and mix the mustard under the whipped cream, season with salt and pepper.

Put a large sieve on another large pot and carefully pour in the cooking liquid, mussels and vegetables. This way you catch the cooking liquid in the big pot and you can remove the mussels from the shell.

Once the mussels are out of the shells, these go together with the vegetables at the cooking liquid to mix together so make sure that no shells are included.

Mix well until everything is fine and smooth mixed. Season with and sieve.

Serve the soup in the glasses or bags and finish with mustard dream, finely chopped fennel, parsley and saffron wire.

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