Mussel soup with white wine

Mussel soup An excellent, refreshing soup for a hot day. Needless to say, it tastes the best by the seaside, where mussels are the freshest.

Ingredients:

15-20 cleaned mussels, live in their shells if possible.
Fish head (salmon or other good fish)
Parsley
Onion
Leek
Garlic
Carrot
Pumpkin
Salt and pepper
Bay leaf
Dry white wine

Procedure:
1. Boil a strong, fragrant broth with the fish head (or just fish,) herbs, bay leaf,vegetables, salt, pepper and garlic.
2. Remove everything from the broth besides the carrot, pumpkin, a little bit of garlic and some onion. You can add some other vegetables if you wish, according to taste.
3. Blend vegetables and broth into a smooth cream.
4. Bring to a boil and add mussels.
5. Add a glass of wine or more, as you like, but make sure not to make it too sour. Boil for another 10 to 15 minutes.

Serve hot, garnished with a pinch of fresh parsley and accompanied by a bottle of good, white wine.