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Caudel of Musculs to Potage
2 kg (4 1/2 lb) fresh mussels
2 tablespoons olive oil
1 large onion, very finely chopped
2 leeks, very finely sliced
40 g (1 1/2 oz) ground almonds
2 teaspoons ground ginger
1/2 teaspoon each ground saffron, cloves, salt
4 grinds of black pepper
450 mL (15 fl oz, 2 cups) milk
1-2 tablespoons white wine vinegar
Clean mussels thoroughly, removing beards, and discarding any which do not close when tapped. Bring 5 cm water to the boil in the bottom or a large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop the mussels in, turn the heat up to maximum, cover with a lid and cook briskly for 3-4 minutes or till all of the mussels have opened. Discard any that do not.
Drain the remaining ones, remove from their shells and reserved the juices.Meanwhile, cook the onion slowly in the oil till it is soft, but not coloured. Put the leek with the almonds, spices and the mild in a pan and bring to the boil. Simmer for a few minutes then add to the shelled mussels along with the onions. Bring all to the boil and simmer together for a few minutes. Add the wine vinegar to taste and further seasoning if needed. Thin the sauce with some of the reserved cooking liquid, if you think it needs it. Serve the broth in bowls with plenty of fresh brown bread.
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