Mussel soup

Ingredients for 4 servings:

• 1 kg mussels
• 1 carrot(s)
• 1 stalk(s) leek, small
• 1 stalk(s) Celery
• 1 shallot(s)
• 150 g mushrooms
• 2 tbsp butter
• 3 dl white wine
• 2 dl vegetable broth, light
• 2 tbsp vermouth (Noilly Prat)
• 1 tbsp chives, finely chopped
• 2 dl double cream

Instructions

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

Clean the mussels thoroughly, discarding any open ones. Finely dice the carrot, leek, celery, and shallot. Finely slice the mushrooms. Put the butter in a large pot, sauté the vegetables until tender, then add the mushrooms. Deglaze with the white wine and stock, then add the mussels. Cover and simmer for about 12 minutes, shaking the pot occasionally. Remove the mussels from the liquid, discard any closed mussels, drain well, and scoop out the meat. Add the crème fraîche to the liquid and reduce slightly. Then add the herbs and Noilly Prat. Remove the pot from the heat, season the liquid again if necessary, and return the mussels to the soup. Serve with a fresh baguette.