Mussel Soup Recipe | Puck

Ingredients

• 1¾ kilos fresh mussels in shell
• 200 ml chicken stock
• 1 onion, sliced (approx. 100 g)
• 10 stalks flat-leaf parsley
• 25 g butter
• ½ tsp curry powder
• 2 tbsp plain flour
• 1 fennel half, thinly sliced (approximately 150 g)
• ¾ tsp salt
• 1 pinch freshly ground pepper
• Top of fennel
• 150 g Puck® Natural Cream Cheese
• flat-leaf parsley
• 150 g rustic bread