Mussel soup a la Gabi

Ingredients for 4 servings:

• 1,000 g mussels, cleaned
• 100 g butter
• 2 shallots, finely diced
• some parsley, flat-leaf
• ¼ liter dry white wine
• pepper
• 2 carrots, cut into fine strips
• 1 stalk(s) leek, cut into fine strips
• 1 potato(s), floury, cut into very fine cubes
• 2 orange(s), untreated,
• 400 ml cream
• 1 tbsp curry paste
• Salt
• Flat-leaf parsley for decoration

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Heat 50g of butter in a large saucepan, sauté the shallots and some parsley. Deglaze with white wine and reduce by half. Add the mussels and season with pepper. Cover and cook until the mussels open, stirring occasionally. Remove the mussels from their shells, let them cool, and set aside. Collect all the liquid and filter. Thinly peel the oranges and chop very finely. Juice both oranges. Melt the remaining butter, sauté the carrots and leek in it, and add the diced potatoes. Then stir in the curry paste. Add the mussel liquid, orange juice, and chopped peel, and bring to a boil. Pour in the cream and continue cooking for 5 minutes, until the potato cubes are tender and creamy. Heat the mussels in the hot soup, but do not boil.