2 to 3 kg of fresh blue mussels in shell
4 cloves garlic
1 red hot chilipeber
1/4 celery and 1 fennel
2 cm fresh ginger
˝ lemon or lime
1 cup fresh parsley or dill
10 stems saffron or
1 tsp. turmeric
100 g butter
1/4 l whipping cream
1/2 bottle dry white wine and slightly water
salt and white pepper
Garlic bread on request
Spicy blue mussels soup with garlic bread for starter
Procedure without liability: You can even pick your mussels for personal consumption, but remember it must be in a place where the water is clean and non toxic algae in the summer and no sewer nearby. At the Food Authority's website you can follow the toxic algae in Danish waters. Otherwise buy fresh mussels at your fish shop.
Mussels brushed and rinsed under water, "beard" removed with a knife. If some of the mussels are open tap on the shell to see if they close themselves. If they don't does it discard them.
Take a nice, big pot, which you can put on the table and pour white wine, juice of half lemon or lime, 1 tsp. salt and mussels in. Boil immediately until the mussels have opened, and immediately remove the pot of the heat. The mussels, which are still closed, discarded.
Chop onion, garlic, red chili, leek, carrots, celery and ginger and sauté in butter. Add saffron or turmeric. Liquid from the mussels sieved over the vegetables and everything is given a rehash. Add whipping cream and let it simmer approx. 10 minutes. Add mussels, season with salt and white pepper, sprinkle with chopped parsley or dill.
Serving: Put the pot on the table. Use warm soup plates, spoon and fork, and rinse bowls with warm water and lemon slices. Serve garlic bread with the meal.
Hint: If you do not use fennel then pour a small glass of Pernod in the pot with the vegetables, it offers a French taste.
Drink: A glass of cold, rich, French white wine. Maybe a cool Riesling.