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by Leif Mannerström
A traditional shellfish recipe, and nowadays quite wide- spread. Mussels are now on sale in net bags in most places. Mussel farming is a booming business, and it is a good job to have.
I would like to raise a glass for mussels — the gold of the west coast of Sweden! The combination of mussels, parsley and lightly salted pork is outstanding. That's not to say I've forgotten about the garlic, of course ...
Serves 4


• 2.2 Ib (1 kg) fresh blue mussels, thoroughly cleaned
• 1/4 c (60 mL) olive oil
• 1 onion, minced
• 1 cloves of garlic, peeled and crushed
• 3/4 c (180 mL) dry white wine
• 1¼ c (300 mL) whipping cream
• 1 bunch of plucked parsley
• 2 tbsp (30 mL) butter
• 3.5 oz (100 g) salt pork (white bacon), cut into strips
• 1 tbsp (15 mL) butter
• 1 small fennel bulb, finely grated
• salt and pepper

Serve with: 1/2 c (120 mL) bread croutons
Garnish: Parsley


Heat the oil in a big saucepan.

Fry the onion and garlic in the oil without letting them change color.

Add the mussels, pour on the wine, stir and cover.

Boil for about 5 minutes, until the mussels open.

Remove the mussels with a slotted spoon and put aside for the time being.

Reduce the stock with the cream.

Pour the soup into a food processor, add the parsley and 2  tbsp (30 mL) butter and run until you have a smooth soup.

Season to taste.

Strain through a fine-meshed strainer.

Fry the pork until it is crispy and then allow it to drain on paper towels.

Heat 1 tbsp (15 mL) butter and put in the fennel, lighdy fry.

Serve the soup in heated bowls with die pork, the mussels, bread croutons and fennel.

Garnish with parsley.


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