1 1/2 cups (375 ml) white wine

2 lb (1 kg) fresh mussels, cleaned and trimmed

1 onion, finely chopped

1 tablespoons (15 ml) butter

1 cauliflower, cut into florets

1 cup (250ml) potatoes, peeled and cubed

3 cups (750 ml) milk

• 1/2 cup (125 ml) 35% cream (optional) or
• 15% cooking cream (optional)

In a large saucepan, bring the wine to a boil. Add the mussels. Cover and cook for about 5 minutes, stirring occasionally, until the mussels have opened. Remove the mussels from pan and scatter on a plate. (This allows them to cool quickly and stops the cooking). Remove and discard any that remain closed. Shell the mussels. Set aside.

Pass the cooking juices through a fine sieve. There should be 500 ml (2 cups) of liquid, otherwise add chicken broth as needed. Set aside.

In the same pan, soften the onion in the butter. Add the cauliflower, potatoes, milk and reserved cooking juices. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 15 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Return the soup to saucepan with the cream and mussels. Reheat thoroughly and adjust the seasoning.

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