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Ingredients

MUSSELS:

1. 1 tablespoon unsalted butter
2. 2 medium shallots, peeled and thinly sliced
3. 2 pounds mussels, scrubbed
4. 1 1/2 cups dry white wine
5. Freshly ground pepper

SOUP BASE:

1. 1 tablespoon unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 2 medium onions, peeled and thinly sliced fennel bulb, trimmed and thinly sliced medium celery ribs, peeled, trimmed and thinly sliced
4. 1 medium leek, white and light green parts only, thinly sliced, washed and dried
5. 1 large carrot, peeled, trimmed and thinly sliced
6. 2 large beefsteak tomatoes, peeled and chopped
7. Large pinch of saffron
8. Sachet of 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 1 teaspoon white peppercorns, 1 bay leaf, 2 sprigs thyme and 4 sprigs Italian parsley tied in cheesecloth
9. 1 cup heavy cream
10. Reserved mussel broth
11. 2 cups unsalted chicken stock or canned low-sodium chicken broth

PARSLEY GARLIC TOPPING:

1. 3/4 cup fresh breadcrumbs
2. 1/2 cup plus 2 tablespoons sweet butter, softened
3. 3 tablespoons Italian parsley, leaves only, finely chopped
4. 4 garlic cloves, peeled, split, germ removed and finely chopped
5. 1 tablespoon finely chopped toasted almonds
6. 1 tablespoon finely chopped speck ham
7. Salt and freshly ground pepper

Description

Food & Wine