Mussel Soup with Sea Urchin Butter – Rouille Foam

Mussel Soup

• 1 large potato, peeled
• 1 small leek
• 1 small onion

Dice the potato, leek, onion, celery and fennel into small pieces. Place a large saucepan on the heat, add the butter and sweat the vegetables with the lemon thyme, bay leaf, saffron and garlic. When cooked, add the mussels and the white wine and cover the pan with a lid. As soon as the mussels open, remove them from the pan. Remove the flesh from the shells and set aside. Disc