The preparation
Step 1:
First wash the mussels and remove any algae.
Step 2:
Peel and dice the onion and garlic, and slice the leek.
Step 3:
Pour some olive oil into a large pot. Heat the olive oil and add about half of the onions, garlic, and leeks. Sauté briefly, then add the mussels in their shells. Cover tightly with a lid and cook over high heat for about 5 minutes until all the mussels have opened. Do not open the lid during cooking.
Step 4:
Then remove the mussels from the pot and set the sauce aside. Reserve 12 mussels in their shells for decoration. Remove the other mussels from their shells and set aside.
Step 5:
Next, put the butter in a pot, add a little salt and the other half of the onions, garlic, and leeks. Sauté everything for 2-3 minutes over medium heat.
Step 6:
Then add the white wine and simmer for 3-4 minutes.
Step 7:
Add the broth from the cooked mussels, the paprika powder, and the bay leaf, and cook for another 5 minutes.
Step 8:
Then add the mussels removed from their shells and purée everything well with a hand blender or mixer until the soup has a creamy consistency.
Step 9:
Finally, ladle the soup into bowls, garnish each with 3 mussels in their shells and a little chopped parsley. Done!
Important: All mussels must be closed before cooking. If any are open, they must be discarded. After cooking, all mussels must be open; if any are closed, they must also be discarded.
