Clam Chowder, Homemade

Rinse and clean the mussels. Finely dice the greens. Peel and finely dice tomatoes. Cut mushrooms into slices. Peel garlic. Melt butter and sauté greens in it. Add tomatoes, bay leaf and garlic. Mix well, add wine and a quarter of a liter of water, cook for 5 minutes, then add mussels. Make 10 min. until all the mussels are opened, shaking the saucepan. Remove mussels with a skimmer and drain in a large colander, reserving broth. Cool mussels a bit and remove from shell, scraping adhering vegetables from shell. Repeatedly add mussel meat and vegetables to the broth form and bubble. Season with salt, pepper and vermouth. Mix egg yolks and whipping cream, add to soup. Heat up, but do not let it boil up any more. Sprinkle with chopped dill and serve.

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