Mussel soup with fennel

Name: mussel soup with fennel
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg Mussels bake a 2 kg; 300 ml White wine; 1 fennel bulb; 1 tablespoon olive oil; 1 onion shredded; 1 winter carrot in thin slices; 500 ml hot fish stock from tablet; 125 ml whipped cream; all in one

A tasty Dutch recipe. The main course contains the following ingredients: fish, ready-to-cook mussels (a 2 kg), white wine, fennel, olive oil, onion (chopped), winter carrot (in thin slices), warm fish stock (of tablet), whipped cream and all-in-one.

Ingredients

Directions

Wash mussels under cold running water.
Broken mussels and mussels that do not get thrown away after a good tap.
In large pan mussels with white wine covered on high heat in 6-8 min.
Cook, shake occasionally.
Remove mussels with skimmer from pan and remove from shell; Keep 12 mussels in shell for garnish.
Sieve covered with kitchen paper in bowl.
Pour mussel liquid through sieve.
Clean the fennel bulb, cut in four and cut into thin strips.
Heat oil in large pan and fry 1 min.
Add fennel and carrot for 1 min.
Add mussel and fish stock and bring to the boil.
Soup gently for 5-7 minutes until vegetables are al dente.
Mix whipped cream and mussels without seashell.
Soup for about 2 minutes, let it cook slowly and if necessary bind with a tie.
Season with salt and pepper.
Make soup in four wide bowls.
Place mussels in shell in soup.
Serve with hot baguette..