Mussel Soup With Vegetables
|White of leek||4|
|Grated potatoes||1⁄2 Pound|
|Grated carrots||1⁄2 Pound|
|Garlic||1 Clove (5 gm), quartered|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Thyme sprig||1 Small|
|Mussels in the shell||2 Quart|
|Sour cream||3⁄4 Cup (12 tbs) (Crme Fraiche)|
|Lemon juice||3 Tablespoon|
Trim the leeks and remove the outer skin.
Slice in quarters lengthwise and then in 1/2 inch (1.25 cm) slices across.
Wash the celery and chop the stalks and leaves.
Put all the vegetables into a large casserole with the butter.
Cover and microwave on HIGH for 5 minutes.
Stir the white wine and 1 1/4 cups (300 ml/1/4 pint) of hot water into the vegetable mixture.
Add the thyme and bayleaf.
Cover and microwave on HIGH for 10 minutes.
Scrub the mussels and wash carefully in plenty of cold running water, discarding any that are already open or have broken shells.
Put the mussels into another casserole, cover and micro wave on HIGH for 4 minutes, shaking gently every minute.
When the mussel shells have all opened, remove the mussels from the shells and filter the cooking liquid through fine muslin or a coffee filter.
Discard any mussels that have not opened.
Disca rd the thyme and bayleaf from the vegetable casserole and puree the mixture in a food processor.
Add the cooking liquid from the mussels.
Beat the egg yolks, sour cream (creme fraiche) and lemon juice together in a soup tureen.
Gradually pour the puree over, whisking with a hand whisk.
Stir in the mussels and salt and pepper to taste.