Month: December 2021

1 kg of mussels, cleaned and ready to cook
400ml dry white wine
30g butter
30g flour
1tsp curry powder
700ml mussel cooking juice
250ml fish stock
150ml full cream
80g diced celery
80g diced leek
80g diced carrot
20g butter

Rinse the mussels in clean water and put them in a large saucepan. Add the white wine. Cook, covered, until the mussels open. Take them out and pass the cooking stock through a sieve. Remove the mussels from the shells and set them aside.

In a saucepan, prepare a roux with the butter and the flour, without coloring. Add the curry and moisten with the cooking juice and the fish stock. Cook for 20 min. Add the cream. Continue cooking for 5 min. Adjust the seasoning with salt and pepper. Set aside and keep warm.

Steam the vegetables in browned butter for 5 min. Add two-thirds to the soup and reserve the rest for garnish. Add the mussels to the soup.

Pour the soup into bowls and garnish with sprinkle with curry and garnish with the reserved vegetable brunoise.

150g bacon
125g fleur de sel (flaky sea salt)

In a frying pan, gradually brown the bacon without adding any fat. Take it out, drain it on absorbent paper and let it cool. Pass the bacon through a food processor or spice grinder in one or more batches, then take it out.

Mix the salt with the bacon, run it through the food processor or spice grinder again, then put it in the jars and close well.

Keep in a cool, dry place away from the sun.