Mussel soup with celeriac

Rinse the mussels in a sieve with cold water. Remove the mussels that are open. Heat 2 tbsp oil in a large pan and fry half of the shallots for 1 min. Stir in the mussels and scoop. Add the wine and put the lid on the pan. Steam the mussels on high heat for 6 minutes, until they are tender and open. Shake the pan in between once or twice, with the lid on.

Pour the liquid out of the pan and collect it in a bowl. Make the soup of this liquid soon. Let the mussels cool down and remove three-quarters from the shell. Remove the mussels that are not open.

Cut the celeriac into small cubes. Heat the rest of the oil in a large pan and gently fry the remaining shallots for 2 minutes. Add the celeriac. Pour the mussel liquid into a measuring cup and fill the measuring cup to a liter with water. Add the moisture to the celeriac and bring the soup to the boil. Turn down the heat and boil the soup gently for 10 minutes. Add cream and salt and pepper to taste. Cook for another 5 minutes and puree with the hand blender until smooth, creamy soup.

Bring back to the boil, add the mussels and strips of fish, reduce the heat and boil the fish gently in 5 minutes.

Divide the soup over 4 bowls or plates, sprinkle with the parsley and serve immediately. Delicious with warm toasted bread, which has been rubbed with a cut garlic clove.