Creamy Lentil Soup with Mussels

1. 1

   Melt 1 tablespoon of the butter in a medium saucepan.

2. 2

   Add half of the shallots and cook over low heat for 2 minutes.

3. 3

   Add the wine and thyme sprigs and bring to a boil.

4. 4

   Add the mussels, cover and cook for 3 to 5 minutes; remove them to a bowl as they open.

5. 5

   Strain and reserve the cooking liquid.

6. 6

   Remove the mussels from their shells.

7. 7

   Discard the shells.

8. 8

   Heat the olive oil in a medium saucepan.

9. 9

   Add the carrots and remaining shallot and cook over low heat until softened but not browned, about 5 minutes.

10. 10

    Add the water, clam juice, reserved cooking liquid and lentils.

11. 11

    Cover and simmer over low heat until tender, about 1 hour.

12. 12

    Puree the soup in a food processor or blender.

13. 13

    Pass it through a fine sieve set over the saucepan and whisk in the remaining 2 tablespoons of butter.

14. 14

    Arrange the mussels in soup plates and ladle the soup over them.

15. 15

    Sprinkle with the chives and serve.

* Per serving · 4 servings · Values may vary.