Cozze soup

Ingredients for 4 servings:

• 1 ½ kg mussels, cleaned and washed
• 2 onions, quartered
• 1 bunch soup vegetables, in large pieces
• ¼ liter white wine
• 1 liter meat broth
• 3 bay leaves
• some juniper berries
• some peppercorns
• 1 tsp salt
• pepper
• 1 pinch(s) of sugar
• 30 g butter
• 30 g flour
• some Worcestershire sauce
• 1 lemon(s), juice
• salt and pepper
• 1 cup cream
• 2 egg yolks
• 1 bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

mussel soup

Heat the onions and vegetables in a saucepan with white wine, meat broth, bay leaves, juniper berries, and peppercorns and simmer for 15 minutes. Season with salt, pepper, and sugar. Add the mussels and cook until they have opened. Remove the mussels and scoop out the meat. Then melt the butter in a saucepan and stir in the flour. Pour in 3/4 l of the cooled and strained mussel stock. Whisk until smooth and simmer for about 10 minutes. Season with Worcestershire sauce, lemon juice, salt, and pepper. Add the mussel meat and heat briefly. Remove the pan from the heat and stir in the egg yolks beaten in the cream. Sprinkle with freshly chopped parsley and serve immediately.