Creamy mussel soup with dill

Ingredients for 4 servings:

• 1 kg mussels (mussels)
• 300 ml water
• 2 tsp oil
• 75 g bacon, cut into small cubes
• 1 onion(s), finely chopped
• 1 clove(s) garlic, very finely chopped
• 750 g potatoes, peeled and cut into small cubes
• 250 ml broth (mussel stock), from cooking the mussels
• 125 ml white wine
• 500 ml milk
• 125 ml cream
• 3 tbsp dill, chopped
• some salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

As a starter or as a main course

Place the mussels in a large pot and add 300 ml of boiling water, cover, and cook for about 5 minutes. Pour the mussel liquid through a sieve and set aside. Remove the mussel meat from the shells and set aside. Heat the oil in a pot and sauté the ham, onions, and garlic until the onions are translucent and the bacon is browned. Add the diced potatoes and sauté for 1 minute. Add the mussel liquid, white wine, and milk. Simmer for about 20 minutes, until the soup thickens slightly and the potatoes are tender. Add the cream, mussel meat, and dill. Season with salt and pepper. Caution! Heat gently at this point to prevent the soup from curdling! This quantity serves 4 people as a hearty starter or 2 people as a main course.