BASHEE

 
INGRIENDIENTS
4 servings
30-50fresh mussels
6spring onions, trimmed and sliced or 1 small onion, peeled and chopped
1 sprig fresh thyme or 5 ml (1 t) dried thyme 1bay leaf
2stalks trimmed celery (with leaves), finely chopped 625 ml (21/2 c)dry white wine
1 ml (1/4 t)cayenne pepper
salt and white pepper 750 ml (3 c)hot vegetable stock 37,5 ml (31)butter
75 ml (6 T)cake flour
375 ml (11/2 c)fresh cream
1sprig parsley, coarsely chopped, to garnish
Place the mussels, spring onions, thyme, bay leaf, celery, half the wine, the cayenne pepper and some salt into a largish saucepan. Cook over medium-high heat until the mussels open (about 5 minutes). Discard any mussels that do not open,
Remove the saucepan from the heat and, when cool enough to handle, remove the mussels from their shells and set the flesh aside. Remove and discard the thyme sprig and bay leaf. Stir in the hot vegetable stock.
Heat the butter in a small frying pan, add the flour and, stirring continuously, cook for 2-3 minutes. Then blend in the remaining wine and pour this mixture into the soup. Bring back to a lively simmer and, as the soup begins to thicken, stir in the cream, pepper to taste, mussels and allow to simmer for just a few minutes. Serve in warmed bowls, garnished with parsley.