Ingredients

1 tablespoon rapeseed oil

3 leeks

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

Directions

1. Rinse the mussels in cold water until they are clean.
2. Rinse and chop the leeks and chop  the garlic.
3. Peel the potatoes and celeriac  and cut into ½-inch cubes.
4. In a large pot, add the oil and  sauté ½ leeks and garlic for a few minutes.
5. Add the mussels and pour the  beer in. Cover with a lid and let simmer at medium heat for 12 minutes.
6. Strain the liquid from the mussels and set aside separately from the mussels, leek and garlic mixture.
7. In another pot, fry the bacon in  its own fat until golden.
8. 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.
9. Remove to a food processor and blend until smooth. Return to pot.
10. 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.
11. Before serving, sprinkle with the lovage or other herbs and serve with grainy bread.