Mussel Soup “Chez Benoit

For the mussel soup “Chez Benoit”, first blanch the beans for 4 minutes in enough boiling hot salted water, then rinse with cold water until the beans have cooled.

Brush and rinse the mussels well, debeard (do not debeard in advance or the mussels will die!).

Place white wine and cream in a roasting pan, add mussels and bring to a boil (mussels should be just covered: If not, add wine and cream in equal amounts). Keep swirling the saucepan well as you do this. Cook only until the mussels are open (only about 3 to 4 minutes, otherwise the mussels will be tough).

Drain the mussels (collect the cooking liquid), discarding the mussels that are still closed. Filter the cooking liquid very well and set aside. Remove mussel meat from shells, set aside.

Melt butter in a frying pan. Saute carrots, leeks, onion, bacon and ham in it until soft, about 5 minutes (do not brown the onions). Add fish stock, simmer gently until vegetables are very soft (about 45 minutes). Add mussel cooking liquid, bring to a boil.

5 minutes before serving, add clam meat and beans, simmer until warm again. Season heavily with salt and freshly ground pepper. Bring the mussel soup “Chez Benoit” to the table immediately.

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