Brussel sprout soup with marinated mussels, horseradish, and nuts
200 g brussel sprouts
1 kg mussels
1 dl olive oil
1 wheat beer
1 garlic clove
5 thyme sprigs
1 dl heavy whipping cream
½ unwaxed lemon
10 g fresh grated horseradish
40 g toasted, shelled hazelnuts
A few herbs for garnish (e.g. nasturtium leaves)
Rinse mussels in cold water and remove the beards, discard mussels that are broken in peaces and that aren’t closed (possibly tap them on the counter and see if they close themselves).
Peel the garlic and the shallots, chop finely and add to a pot with 2 tbsp olive oil and the thyme. Let them saute for 1-2 min. until the shallots are glass-clear.
Add the mussels to the pot and let them saute for 1-2 min. Add the beer on top, put the lid on the pot and let the mussels steam for 3-4 min. until they all have opened up.
Cut the base off of the brussel sprouts. Remove the outermost leaves and set aside in a bowl.
Slice the rest of the brussel sprouts thinly, put oil in a pot and saute the brussel sprout slices 1-2 minutes until they soften a little.
Pour the warm mussel-bouillon, shallots, and garlic from the mussels over the brussel sprouts, bring to a bowl and let it cook for 3-4 minutes, so that the brussel sprouts become soft, but still stay a little crispy.
Add whipping cream and boil for another 1-2 minutes. Then place the soup in a blender and blend into a smooth and green soup.
Add salt, fresh ground pepper and lemon zest to taste.
Remove the mussels from the shells and place in a bowl. Garnish with chopped hazelnuts, brussel sprout leaves, a little olive oil, fresh grated horseradish, lemon zest, salt and fresh ground pepper.
Place the warm soup into bowls and add the marinated mussels into the soup. Garnish with a few herbs on top.
Serve with good bread, as an appetizer or lunch.
Translated by Kristofer Coffman