![](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2021\/12\/2305c2ddc205f24f74b993b425-1.jpg\")
<\/p>\n<\/p>\n
1 kg of mussels, cleaned and ready to cook
\n400ml dry white wine
\n30g butter
\n30g flour
\n1tsp curry powder
\n700ml mussel cooking juice
\n250ml fish stock
\n150ml full cream
\n80g diced celery
\n80g diced leek
\n80g diced carrot
\n20g butter<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Pour the soup into bowls and garnish with sprinkle with curry and garnish with the reserved vegetable brunoise.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n