Mussel soup

Preparation:

Preparation: Thoroughly brush the mussels under running water, removing the filaments and eliminating those that are already open, then boil them in a saucepan with the white wine, shallots, chopped onion and parsley, bay leaf and dill. over low heat for 5 minutes. The heat will cause the mussels to open: if any remain closed, throw them away. Extract the mollusc from the open mussels and remove the hard edge. Cut the carrots and celery into not too thin strips, then brown them in a saucepan with the butter over medium heat for a few minutes, without letting them brown and stirring constantly to prevent them from sticking to the bottom of the container. Sieve the cooking liquid from the mussels and pour it into the saucepan with the vegetables. Also add the fish fumet. Let the preparation reduce until you get about 1 liter of soup. At this point add the cream (minus a few tablespoons) and bring to the boil over medium heat, stirring constantly. Let it cook until the soup has a creamy consistency, then add the molluscs and heat them all together without boiling, otherwise the mussels will become tough and gummy. In a jug, beat the egg yolk and cream using a whisk, then add them to the soup and cook over low heat to thicken. Remember that the soup must never boil. Remove from heat and season with salt and curry, replacing the latter, if you prefer, with a grind of white pepper. Serve the soup hot, sprinkled with chopped parsley.