Rhenish mussel soup

Ingredients for 4 servings:

• 1 kg mussels, fresh, cleaned and washed
• 1 m.-large onion(s), peeled and diced
• 1 m.-sized carrot(s), grated and diced
• 1 stalk(s) leek, cleaned, washed and sliced
• 1 liter meat broth
• 200 ml cream
• 2 egg yolks
• some white pepper, ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Düsseldorf specialty

Simmer the mussels in the broth until they open. Remove the mussels and scoop the meat out of the shells. Strain the broth. Simmer the prepared vegetables in the broth for 10 minutes. Add the mussels. Bring to a boil briefly. Remove the soup from the heat and stir in the egg yolks whisked with the cream. Serve with fresh rye bread and butter.