A simple feast: pumpernickel sunflower boule, moules in white wine & garlic sauce, and cream of celeriac soup with orange zest, chives and olive oil. Happy Sunday.
For the soup:
1 yellow onion, diced
4 medium-sized celeriac, peeled and chopped
4 cups vegetable stock
1 cup water
Zest of one orange
Fresh chives, finely chopped
Heat 2 Tbsp olive oil in medium pot. Add onion and cook until soft and translucent, about 5 minutes. Add vegetable stock and water and bring to a boil. Add celeriac and reduce heat to simmer. Simmer until celeriac are very soft, about 20-30 minutes. Season soup with salt and pepper, stir in orange zest, and remove from heat. Allow to cool for several minutes before transferring entire mixture to a food processor to puree. (Alternatively, you can leave the soup in the pot and puree with an immersion blender). Puree until silky smooth, (add more water if mixture is too thick). Return to pot and reheat to desired temperature. Serve garnished with chives and a drizzle of olive oil.
For the mussels:
1 lb fresh mussels, rinsed and scrubbed
2 cups dry white wine
5 garlic cloves, minced
4 shallots, minced
Rinse and scrub 1 lb fresh mussels under cold running water. Remove beards if they aren't already and discard. Toss any open mussels that refuse to close after a few squeezes, as they are dead. Heat 2 Tbsp olive oil in medium pot. Add shallots and garlic and cook, stirring frequently, until soft and fragrant. Add white wine, salt and pepper, and simmer for 5 minutes. Add mussels to the pot, cover and increase heat to high. Cook until mussels open, about 5 minutes. Scatter with fresh parsley.