Creamy mussel soup with curry and homemade croutons

Ingredients

• 3.2 kg of mussels (or 600 g of shelled mussels)
• 1 onion
• 1 shallot
• 20 g butter
• 4 sprigs of parsley + 2 sprigs for serving, chopped
• 25 cl of dry white wine
• 3 level teaspoons of curry
• 1/2 teaspoon(s) turmeric
• 4 tablespoons heavy cream

For the croutons

• 100 g stale bread
• 15 g butter
• 1/4 teaspoon(s) curry powder

Preparation

1. Clean the mussels. Peel the onion and shallot, chop them.

2. In a casserole dish, melt the butter. Add the onion, shallot and 4 sprigs of parsley. Brown for 4 minutes, pour in the white wine and continue cooking for 5 minutes. Add the mussels, cover and cook for about 6 minutes, stirring regularly, until the mussels are open. Drain them, taking care to collect the cooking juices. Shell them. Set aside 12 mussels for presentation.

3. Mix the mussels with 20 cl of filtered cooking juice, the curry, the turmeric and the cream. Add salt and pepper.

4. Prepare the croutons: cut the stale bread into small cubes. In a frying pan, melt the butter with the curry. Add the bread cubes and mix well. Let them brown for about 5 minutes.

5. Serve the soup in bowls, topped with the remaining mussels, croutons and sprinkled with chopped parsley.