Recipes Creamy Lentil Soup with Mussels Be the first to rate & review! Warming Soup Recipes By Didier Banyols Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 3 tablespoons unsalted butter 2 shallots, minced 1 cup dry white wine 2 thyme sprigs 1 pound mussels, scrubbed and bearded 1 tablespoon olive oil 2 carrots, minced 4 cups water 2 cups bottled clam juice 1 1/2 cups green lentils Snipped chives Directions Melt 1 tablespoon of the butter in a medium saucepan. Add half of the shallots and cook over low heat for 2 minutes. Add the wine and thyme sprigs and bring to a boil. Add the mussels, cover and cook for 3 to 5 minutes; remove them to a bowl as they open. Strain and reserve the cooking liquid. Remove the mussels from their shells. Discard the shells. Heat the olive oil in a medium saucepan. Add the carrots and remaining shallot and cook over low heat until softened but not browned, about 5 minutes. Add the water, clam juice, reserved cooking liquid and lentils. Cover and simmer over low heat until tender, about 1 hour. Puree the soup in a food processor or blender. Pass it through a fine sieve set over the saucepan and whisk in the remaining 2 tablespoons of butter. Arrange the mussels in soup plates and ladle the soup over them. Sprinkle with the chives and serve. Rate it Print