Mussel and Heart Clam Soup

Christopher Davidsen, Britannia 4 servings

Ingredients:

• 3 tbsp sunflower oil

• 2 shallots, finely chopped

• ½ fennel bulb, finely chopped

• 5 dl (2 cups) white wine

• ½ kg (1.0 lb) mussels

• ½ kg (1.0 lb) heart clams

• 2 dl (0.8 cup) heavy cream

• 3 dl (1.3 cups) whole milk

• 50 g (1.8 oz) butter

• 2 tbsp apple vinegar

• Salt

Garnish:

• 400 g (14.0 oz) raw shrimp with shells

• 1 cooked lobster

• Mussels and heart clams from the broth, cleaned

• 4 grilled Norway lobster tails, split in two

• 1 apple, thinly sliced

• 1 fennel bulb, thinly sliced

• 200 g (7.0 oz) celery root, thinly sliced

• 1 tsp grated fresh horseradish or horseradish sprouts

• A few sprigs of fresh dill

Instructions:

1. Sauté shallots and fennel in sunflower oil over medium heat.

2. Add wine, bring to a boil, then add mussels and heart clams.

3. Steam covered for 2-3 minutes until the shells open.

4. Strain the broth and add cream and milk. Simmer for about 15 minutes until desired thickness is reached.

5. Season with salt, butter, and apple vinegar.

Garnish:

1. Clean the shrimp. Clean the lobster and cut the meat into pieces.

2. Remove the shellfish meat from the mussels and heart clams.

3. Grill Norway lobster tails with the shell side down until the meat releases from the shell and the core remains slightly raw.

4. Cut the apple, fennel, and celery root into thin strips.

5. Bring the broth to a boil, add fennel and celery root, simmer for 2 minutes.

6. Place raw shrimp, lobster, cleaned mussels, and heart clams in serving plates.

7. Ladle hot soup over them, top with apple, grilled Norway lobster tails, grated horseradish, and dill.