Mussel Soup

Thoroughly scrub the mussels under running water, remove the byssus threads and discard any that are already open, then simmer them in a saucepan with the white wine, the chopped shallot, onion and parsley, the bay leaf and dill over very low heat for 5 minutes.

The heat will open the mussels: if any remain closed, discard them.

Remove the mollusk from the opened mussels and trim off the tough edge.

Cut the carrots and celery into not-too-thin strips, then sauté them in a saucepan with the butter over medium heat for a few minutes without browning, stirring continuously to prevent them from sticking to the bottom of the pan.

Pass the mussel cooking liquid through a sieve and pour it into the saucepan with the vegetables.

Also add the fish fumet.

Reduce the mixture until you obtain about 1 liter of soup.

At this point add the cream (reserving a few tablespoons) and bring to a boil over medium heat, stirring constantly.

Cook until the soup has a creamy consistency, then add the mollusks and heat everything together without boiling, otherwise the mussels will become tough and rubbery.

In a jug whisk the egg yolk and the cream using a whisk.