Bjarteyjarsandur - Fresh Mussel Soup
- resh mussels from the Hvalfjorur shore (25-30 mussels)
- 30g butter
- 1 onion
- 1 stick of celery
- 1 carrot
- 2 tbsp curry powder
- 4 tbsp tomato puree
- 500ml fish stock
- 500ml white wine
- 500ml cream
- Tarragon
- Saffron
- Parsley
- Salt and pepper
- Enjoy picking mussels from the Hvalfjorur shore with the whole family.
- Wash the mussels and soak them in seawater while you prepare the soup.
- Heat the butter and stir in chopped onion, celery and carrot and soften.
- Add the herbs, spices and tomato paste.
- Pour the white wine into the saucepan and add the mussels and fish stock.
- Simmer until all the mussel shells are open.
- Strain the mixture.
- Divide the mussels into six bowls.
- Pour the cream into the soup and bring to the boil again.
- Add salt and pepper.
- When the soup is ready pour into the bowls over the mussels.
- Serve with bread and white wine.
resh mussels, butter, onion, celery, carrot, curry powder, tomato, fish stock, white wine, cream, tarragon, saffron, parsley, salt
Taken from www.epicurious.com/recipes/member/views/bjarteyjarsandur-fresh-mussel-soup-50138176 (may not work)