APPLE & MUSSEL SOUP

This sophisticated soup is very delicious!

In a large soup pot, heat the olive oil and butter. Add the leeks and red onions and sauté until tender and translucent, stirring often. Add the curry powder, cumin seed and coriander seed and sauté 1 minute. Deglaze with the white wine. Add the chicken stock and bring the mixture to a simmer. Add the mussels and cover the pot. Cook until the mussels open, about 4-5 minutes. (If using canned mussels, add the mussels and cook 3 minutes, uncovered.) In a separate pan heat the butter. Add the apples and sauté about 2 to 3 minutes, stirring often, or until light golden. Add the apples to the soup pot just before serving. Season the soup with salt and pepper. Place 1 slice of french bread in the bottom of each soup bowl. Ladle the soup into the bowls and serve.

Serves 4