Summary

Ingredients

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

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Instructions

1. Thoroughly clean the mussels, sort out the opened mussels. Cut the carrot, leek, celery and shallot into fine cubes. Cut the mushrooms into thin slices.
2. Put the butter in a large saucepan, sauté the vegetables well, then add the mushrooms. Deglaze with the white wine and the bouillon and then add the mussels. Cover and cook for about 12 minutes, shaking the pot from time to time.
3. Remove the mussels from the broth, sort out the closed mussels, drain them and loosen the mussel meat. Pour the double cream into the stock and let it boil down a little. Then add the herbs and the Noilly Prat. Because remove the pot from the stove, season the brew to taste again, put the mussels back into the soup. Serve.
4. Serve with a fresh baguette.