French Mussel Soup

1. 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. 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. 3

   Distribute mussels between large serving bowls. Ladle soup over top. Serve with fries.

* Per serving · 4 servings · Values may vary.

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