Mussel soup

Clean mussels under cold running water. Broken and opened specimens that do not close after tap on the counter, throw away. Bring beer to the boil in a large pan. Add mussels and bring them to a boil over a high heat. Mussels cook in approx. 6 minutes, shake off occasionally. Remove mussels with skimmer from pan and remove from shell (discard unopened mussels). Approx. Keep 12 mussels in shell. Boiling water above other pan seven. Clean the leek and cut into pieces of approx. 7 cm. Cut pieces into thin strips. Carrot root and cut into thin strips. Clean the celery, wash and cut into pieces of approx. 7 cm. Cut pieces into strips.

Boil the cooking water from mussels with 5 dl of water and add strips of vegetables to the boil. Bouillon tablet above crumbling and roasting. Cook vegetables for about 5 minutes. Stir in cream and mussels. Bring the soup back to the boil and cook for about 2 minutes while stirring until soup is slightly bound. Season the soup with salt and pepper. Place mussels in shell in soup. Parsley above it finely cut.