Mussel mustard soup

Name: mussel mustard soup
Total time: 25 min
Yield: 4
Ingredients: 1.5 kilogram mussel; 1 onion; 1 tablespoon thyme; 1 teaspoon dried thyme; 400 milliliters White wine; 400 milliliters cider; 400 milliliters white beer; 50 gram butter; 300 gram leeks; 1 teaspoon curry powder; 40 gram flour; 200 milliliters cooking cream; 1 tablespoon mustard; 2 tablespoon celeriac

Ingredients

1.5 kilogram mussel
1 onion
1 tablespoon thyme
1 teaspoon dried thyme
400 milliliters White wine
400 milliliters cider
400 milliliters white beer

50 gram butter
300 gram leeks
1 teaspoon curry powder
40 gram flour
200 milliliters cooking cream
1 tablespoon mustard
2 tablespoon celeriac

Directions

Check the mussels. Remove open mussels that do not close to the work surface after a tap.
Boil the mussels with the onion, thyme and wine covered for 6-7 minutes until the shells are open.
Remove the mussels from the pan and strain the cooking liquid. If necessary, top up to 800 ml with water. Hold 12 mussels with a shell and separate the rest of the mussels from the shell.
Heat the butter and fry the leek with the curry 3-4 minutes. Sprinkle with flour and cook for 1 minute.
Pour the cooking liquid into portions with stirring and cook for 2-3 minutes. Stir in the cream and mustard. Scoop the loose mussels through.
Serve the soup in bowls, place the mussels with a shell and sprinkle with the celeriac.