Ingredients
resh mussels from the Hvalfjörður shore (25-30 mussels)
30g butter
1 onion
1 stick of celery
1 carrot
2 tbsp curry powder
4 tbsp tomato purée
500ml fish stock
500ml white wine
500ml cream
Tarragon
Saffron
Parsley
Salt and pepper
Preparation
Enjoy picking mussels from the Hvalfjörður 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.
