No picture this time !
Time: 45 mins
1 lb fresh mussels
2-3 cups water
1/2 cup dry white wine
plus another 1/4 cup dry white wine
1 1/2 cups chicken stock
3 large potatoes, peeled & quartered
2-3 ears of sweet corn
4-5 cups water for boiling corn & potatoes
1 tsp butter
3/4 - 1 cup heavy cooking cream
Salt & pepper to taste
4 strips of crispy bacon cut into small pieces (I used pre-cooked bacon)
Steam mussels in water and 1/2 cup wine until they are all opened. Set aside to cool. In a large saucepan boil corn for about 5-8 minutes. Remove and cool. Place potatoes in the corn water and boil until tender. Remove from water and let cool slightly. Discard remaining water, and in the same saucepan heat the chicken stock with butter. Shell the mussels placing them into the warmed chicken stock. Remove from heat. Take 4 potato quarters and cut them into small cubes, add to the stock. Puree the rest of the potatoes in a food processor until creamy, then slowly blend them into the stock mixture. With a sharp knife, slice off the corn kernels from the cobs and break them up into the soup. Add salt & pepper to taste, 1/4 cup white wine and cream. Blend well and simmer on medium low for approximately 5 minutes. Sprinkle in the bacon and simmer for another 5 minutes.