Zeeland mussel soup with fennel and cream

Name: Zeeland mussel soup with fennel and cream
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: Dutch
Ingredients: 3 1/4 lb mussels, cleaned; 1 fennel bulb, thinly sliced; 1 small leek, sliced; 2 shallots, chopped; 2 tbsp butter; 3/4 cup dry white wine; 3 1/3 cups fish stock; 2/3 cup heavy cream; 2 tbsp flat-leaf parsley, chopped; 1/2 tsp black pepper; to taste salt

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Zeeland mussel soup is briny, creamy and fresh all at once. Fennel and white wine lift the mussels without overpowering their delicate flavor.

Serves: 4 people

Preparation time: 20 min

Ingredients

mussels, cleaned – 3 1/4 lb
fennel bulb, thinly sliced – 1
leek, sliced – 1 small
shallots, chopped – 2
butter – 2 tbsp
dry white wine – 3/4 cup
fish stock – 3 1/3 cups
heavy cream – 2/3 cup
flat-leaf parsley, chopped – 2 tbsp
black pepper – 1/2 tsp
salt – to taste

Method

1. Rinse the mussels once more. Melt the butter in a large pot and cook the shallots, leek and fennel for 5 minutes until lightly softened.
2. Add the mussels, pour in the wine and cover the pot. Cook for 4 to 5 minutes until the shells open.
3. Lift out the mussels and remove most of them from the shells. Strain the cooking liquid back into the pot, add the fish stock and cream and simmer for 8 minutes.
4. Return the mussels to the soup, season with black pepper and a little salt if needed and scatter the parsley over the top. Serve right away with bread.