Summary

Ingredients

• g 1,000 mussels (mussels), cleaned
• 100 g butter
• 2 shallot (s), finely diced
• some parsley, smooth
• 0.25 liter ¼ white wine, dry
• pepper
• 2 carrot (s), thinly sliced
• 1 leek, cut into fine strips
• 1 potato (s), floury, cut into very fine cubes
• 2 orange (s), untreated,
• 400 ml cream
• 1 tablespoon curry paste
• salt
• Parsley, smooth, for decoration

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Instructions

1. Heat 50 g butter in a large saucepan, sauté the shallots and some parsley in it. Deglaze with white wine and reduce to half. Add the mussels and pepper. Cover and cook until the mussels are open, stirring occasionally. Then take the mussels out of the shell, let them cool and set aside. Catch and filter all of the brew.
2. Thinly remove the peel from the oranges and chop very finely. Squeeze both oranges.
3. Melt the remaining butter, sweat the carrots and leek in it and add the potato cubes. Then stir in the curry paste. Then add the mussel stock, orange juice and the chopped peel, bring to the boil. Pour in the cream and continue cooking for 5 minutes, until the potato cubes are cooked and the consistency is creamy. Warm the mussels in the hot soup, but do not boil them anymore.