25 g/1 oz butter
1 shallot, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley
juice of 1 lemon, strained
1 kg/2 1/4 lb mussels, scrubbed and beards removed
1 small cauliflower, cut into florets
100 ml/3 fl oz double cream
salt and pepper croûtons, to serve


1.Melt the butter in a saucepan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes. Add the parsley and lemon juice.
2.Discard any mussels with broken shells or that do not shut immediately when sharply tapped. Add the mussels to the pan and cook for about 5 minutes until the shells open.
3.Strain the mussels, reserving the cooking liquid. Discard any mussels that remain closed and remove the rest from their shells.
4.Strain the cooking liquid into a saucepan, add 1 litre/1% pints water and bring to the boil. Add the cauliflower florets and cook for 15 minutes.
5.Transfer the mixture to a food processor and process to a purée. Pour into a clean pan, add the cream and mussels and season with salt and pepper.
6.Reheat for 5 minutes, pour into a soup tureen and serve with croûtons.

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