Mussel Soup

Yield: 4 servings. Thoroughly scrub the mussels and rinse with several changes of cold water. Beard the mussels. Place the mussels, white wine, and creme fraiche in a large non- reactive skillet over medium-high heat. Cover and cook, shaking the pot, just until the mussels open, 3 to 4 minutes. Do not overcook, or the mussels will become tough. Remove from the heat and drain the mussels, reserving the mussels and the cooking liquid separately. Discard any mussels that do not open. Strain the cooking liquid through several thicknesses of dampened cheesecloth; reserve. Melt the butter in a large skillet over medium heat. Add the onion, carrots, leeks, bacon, and side pork. Stir until coated with the butter, and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the fish stock and cook until the vegetables are very soft and flavors have had time to mingle, about 45 minutes. Stir in the mussel cooking liquid, and cook until heated through, about 5 more minutes. Blanch the green beans in a large pot of salted, boiling water, just until the beans are crisp-tender and bright green, about 4 minutes. Immediately drain the beans and rinse under cold running water until the beans are cooled throughout. This will help them retain their crispness and bright green color. Drain thoroughly and set aside. Remove the mussel meats from the shells; discard the shells. About 5 minutes before serving the soup, add the mussels, and cook just until they are heated through. Evenly divide the soup among 4 shallow soup bowls. Garnish each bowl with equal amounts of the green beans, shower with a touch of pepper. Serve immediately.