Mussel soup from Normandy

Ingredients for 4 servings:

• 1 point mussels (mussels, usually 1 kg), fresh
• 500 g fish – waste, such as heads, bones, skin of marine fish, excluding mackerel and herring
• 1 tbsp butter
• 1 carrot(s), diced
• 1 stalk leek, white part only, diced
• 1 shallot(s), diced
• 1 bay leaf
• 400 ml white wine
• 350 ml water
• 150 ml cream
• 3 tbsp crème fraîche
• 1 can saffron
• 2 egg yolks
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Norman mussel soup

Gently sauté the carrot, leek, and shallot in the butter for 5 minutes. Place the fish scraps on top and pour in the water and 350 ml of the wine. Bring everything to a boil, reduce the heat, and simmer gently for about 30 minutes. Strain everything through a sieve, reduce the seasoning slightly, season with salt and pepper, and set aside. Wash the mussels thoroughly, remove the beards, and brush them smooth. Discard any mussels that have already opened. Bring the remaining 50 ml of wine to a boil and add the mussels. Simmer in a covered pan for about 5 minutes, shaking the pan vigorously from time to time. Pour this liquid through a fine sieve and collect it. Remove any mussels that have now opened, discarding any that have closed. Top up the fish stock with the cream and mussel stock, reduce slightly, season to taste, and remove from the heat. Now fold in the crème fraîche and saffron, add the mussels, and mix in the beaten egg yolks. Let stand briefly. Then serve immediately.