French Mussel Soup

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 None carrot, peeled, finely chopped
• 1 stalk celery, finely chopped
• 1 tsp curry powder
• 1/2 tsp cayenne pepper
• 1/2 cup dry white wine
• 1/2 cup fish stock
• 2 1/4 lb mussels, scrubbed, beards removed
• 1/2 cup creme fraiche
• 1/3 cup fresh parsley, chopped
• None None shoestring French fries, to serve

1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, carrot and celery for 4-5 mins, until tender. Add curry powder and cayenne. Cook, stirring, for 1 min, until fragrant. Add wine and bring to a boil. Boil, uncovered, for 4-5 mins, until liquid reduces by half. Add stock and return to a boil.
2. Add mussels. Cook, covered, for 2-3 mins, shaking pan occasionally, until shells open. Add creme fraiche and parsley. Bring to a simmer, stirring.
3. Distribute mussels between large serving bowls. Ladle soup over top. Serve with fries.

olive oil, onion, carrot, celery, curry powder, cayenne pepper, white wine, fish stock, mussels, crueme fraueeche, fresh parsley, fries

Taken from recipes-plus.com/api/v2.0/recipes/26239 (may not work)