Creamy mussel soup with merguez

Method

1. Julienne the vegetables and chop the garlic and onion.

2. Sweat the vegetables in a large casserole for 5 minutes without browning.

3. Pour in the wine, add the mussels and cover.

4. Stir regularly for even cooking until the mussels are fully open.

5. Remove the mussels from their shells and set aside.

6. Boil the mussel juices and fish stock for 5 minutes. Add the cream, blend until smooth and keep warm over low heat.

7. Slice the merguez and quickly sear both sides in a very hot frying pan.

8. Divide the mussels between soup plates. Add a ladle of soup and the merguez.

9. Garnish with dill and serve immediately.