Wild fennel cream soup with mussels
one package of Kaluri’s Chilean mussel meat
one wild fennel
200 ml fish broth
200 ml cream (10%)
grissini and olive oil (to serve with)
Clean, peel and chop the vegetables. Then boil them in fish broth and puree. Add the cream. Bring to the boil, add the mussel meat and season with salt and pepper.
Serve immediately with grissini and drops of olive oil.