French Mussel Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 None carrot, peeled, finely chopped
1 stalk celery, finely chopped
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 cup dry white wine
1/2 cup fish stock
2 1/4 lb mussels, scrubbed, beards removed
1/2 cup creme fraiche
1/3 cup fresh parsley, chopped
None None shoestring French fries, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, carrot and celery for 4-5 mins, until tender. Add curry powder and cayenne. Cook, stirring, for 1 min, until fragrant. Add wine and bring to a boil. Boil, uncovered, for 4-5 mins, until liquid reduces by half. Add stock and return to a boil.
Add mussels. Cook, covered, for 2-3 mins, shaking pan occasionally, until shells open. Add creme fraiche and parsley. Bring to a simmer, stirring.
Distribute mussels between large serving bowls. Ladle soup over top. Serve with fries.