Mussel soup

1. Scrape and wash the mussels.

2. Pour the white wine in a pot and bring to a boil. Add the mussels, cover and cook over high heat, stirring frequently.

3. Once all mussels are opened, remove them with a slotted spoon and set aside. Strain the cooking liquid and set aside. Remove from shells.

4.  Peel and chop the onion. Melt the butter in a saucepan. Sauté chopped onion for 2 minutes on high heat. Pour 1.5 l of water, the cooking liquid and bring to a boil.

5. Add the mussels and fresh cream. Salt and pepper, then reheat for 3 minutes over low heat.

6. Wash and dry the parsley. Thin out and mince. Pour the soup into 6 bowls. Add fresh ground pepper. Sprinkle with parsley and serve immediately.

Photo credit: Sucré Salé