1 tablespoon rapeseed oil
3 cloves of garlic
1 kg blue mussels
500 gram Baltic cod, cut into medium chunks
2 cups light beer
4 sprigs of thyme
2 teaspoons of course sea salt and freshly grounded pepper
250 gram bacon cut in cubes
1 kg of potatoes
450 gram celeriac
2 cups of water
1 cup heavy cream
Sea salt and freshly grounded pepper.
4 tablespoons of coarsely chopped lovage, chervil or parsley
- Rinse the mussels in cold water until they are clean.
- Rinse and chop the leeks and chop the garlic.
- Peel the potatoes and celeriac and cut into ½-inch cubes.
- In a large pot, add the oil and sauté ½ leeks and garlic for a few minutes.
- Add the mussels and pour the beer in. Cover with a lid and let simmer at medium heat for 12 minutes.
- Strain the liquid from the mussels and set aside separately from the mussels, leek and garlic mixture.
- In another pot, fry the bacon in its own fat until golden.
- Add the potatoes, celeriac, water and the liquid from the mussels. Bring to a boil, lower the heat and let it simmer for 25 minutes.
- Remove to a food processor and blend until smooth. Return to pot.
- Add the cream, the mussels, cod and the leek and garlic mixture. Boil for 1 minute. If too much liquid has evaporated, add a little more water to give the soup the right consistency. Season to taste with salt and pepper.
- Before serving, sprinkle with the lovage or other herbs and serve with grainy bread.