Dill Cream Seafood Soup with Shrimp and Mussels

Method 7 steps

1. 01

   Bring the wine to a boil in a wide pot, add the mussels, cover and steam for 4 minutes until they open; discard any that stay closed and strain and reserve the liquid.

2. 02

   Melt the butter in the same pot over medium heat, add the leek and carrots and cook 6 minutes until the leek is soft but not browned.

3. 03

   Sprinkle in the flour and stir for 1 minute, then gradually whisk in the fish stock and reserved mussel liquid until smooth.

4. 04

   Simmer for 12 minutes until the carrots are just tender and the soup lightly coats a spoon.

5. 05

   Pour in the cream, return to a bare simmer and add the shrimp; cook 2 to 3 minutes until pink and curled.

6. 06

   Remove most mussels from their shells, keeping a few whole, and add them back with most of the dill.

7. 07

   Season with salt and white pepper and serve topped with the remaining dill and lemon zest strips.

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