Creamy Jerusalem artichoke soup with mussels

Method

Scrub the mussels and check that they are tightly closed or close when tapped. Discard any shells that do not close.
Finely chop garlic and shallots, and sauté until translucent in rapeseed oil in a saucepan.
Add mussels, white wine, and water, and steam under lid for 3-4 minutes.
Shake the pot so that the shells at the bottom rise to the top.
Continue steaming for another 3-4 minutes until the mussels have opened. Discard shells that have not opened after steaming.
Strain the mussel broth and place it in a bowl, then clean the mussels.

Peel and cut Jerusalem artichokes into large chunks, and coarsely chop the shallots.
Briefly sauté the Jerusalem artichokes and shallots in olive oil.
Add vegetable broth and the broth from the mussels, and let it simmer until the Jerusalem artichokes are tender, about 10 minutes.
Strain out half of the broth and set aside in a bowl, then mash the Jerusalem artichokes and shallots with an immersion blender.
Stir in heavy cream and adjust the consistency with broth to your desired thickness.
Season with salt, pepper, and cayenne pepper.
Bring the soup to a quick boil, and add the mussels just before serving.
Serve the mussel soup with bread and lemon wedges. Feel free to sprinkle with basil if you have some.

Tip:You can save some of the shells and use them as decoration in the soup when serving.