👨🍳 Method
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1
Cut the onions and the celery fairly finely and weigh out 150 grams of each.
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2
Keep the rest aside.
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3
Melt 50 grams of butter in a large pan and let the onion and celery pieces sweat gently in it for 3 minutes.
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4
Add the mussels, the white wine and a little pepper.
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5
Bring the liquid to a boil, cover the pan and let the mussels cook for 3 minutes, shaking the pan occasionally.
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6
Remove the pan from the heat when all the shells are open.
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7
Scoop the mussels out of the pan with a skimmer, let them cool somewhat and remove them from their shells.
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8
Keep the mussels until use in a bowl at room temperature.
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9
Put the shells back in the pan, with the remaining cooking liquid.
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10
Add 8 deciliters of water and bring to a boil.
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11
Lower the heat and let the contents of the pan steep for 10 minutes.
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12
Pour the mussel broth through a fine pointed strainer into a clean pan.
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13
Bring the broth back to a boil.
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14
Whisk the egg whites in another pan.
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15
Keep whisking until you have obtained a foamy mass, but do not whisk the whites until stiff.
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16
Mix the egg white mixture first with the tomato puree and then with the reserved vegetables, the thyme and the bay leaves.
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17
Pour the boiling broth, stirring, into the egg white mixture, first slowly and gradually, then faster.
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18
Place the pan on the heat and bring the contents, stirring, to just below boiling point.
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19
Lower the heat as soon as the egg white forms a thick layer on the surface of the broth.
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20
Now do not stir anymore, but let the broth steep gently for a quarter hour on a low heat.
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21
This is called clarifying or clarification.
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22
Pour the broth, bit by bit, with the help of a soup spoon, through a damp sieve cloth or cheesecloth.
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23
This must be done carefully to prevent the broth from becoming cloudy.
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24
Cut the sorrel leaves into very fine slivers.
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25
Let these sweat for 2 minutes in 25 grams of butter and keep aside.
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26
Mix the egg yolks in a large pan with the cream and add a little salt and pepper.
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27
Bring the mussel broth back to a boil and pour it, while whisking vigorously with a whisk, into the egg yolk-cream mixture.
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28
Pour the resulting thickened soup through a fine pointed strainer into a clean pan.
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29
Then add the finely cut sorrel and mix everything well.
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30
Check if the soup has enough salt and pepper and season further with a splash of lemon juice.
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31
Keep the soup warm, but above all don't let it come to a boil.
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32
Skim off the foam.
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33
Place 8 to 9 mussels in each pre-warmed deep bowl and pour the hot soup over them.
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34
Serve immediately!
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