Method

Tap on mussels.  Discard any that do not snap shut.

In a large, wide pan over high heat, combine the mussels and wine. Cover and cook, shaking the pan from time to time, until the mussels open, about 5 minutes. Remove from heat and, when the mussels are cool enough to handle, discard any that did not open. Remove the remaining mussels from their shells, picking off and discarding the beards and the shells. Pour the liquid through a sieve lined with damp cheesecloth placed over a large bowl. Add water as needed to measure about 6 cups. Cover the cooked mussels with about 1 cup of the cooking liquid and refrigerate.

In a saucepan over medium heat, melt the butter. Stir in the onion and fennel, and sauté, stirring occasionally, until softened, 8 to 10 minutes. Stir in the tomatoes, potato, saffron and sherry, orange zest and remaining 5 cups cooking liquid. Raise the heat to high and bring to a boil. When boiling, immediately lower the heat to a strong simmer and cook until the potato is soft, about 20 minutes.

Select 18 to 24 perfect mussels for garnish and add the rest to the soup, along with the liquid in the bowl. Working in batches, puree the soup in a blender. Strain through a fine-mesh sieve placed over a heavy-bottomed saucepan. Add the cream and reheat very gently over very low heat, about 5 minutes. Season with salt and pepper.

Ladle into warmed bowls. Garnish with the reserved whole mussels and the parsley and serve immediately.

Serves: 6

Contributor: pat ciesla

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