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Cream Of Mussel Soup

Western.Chefs's picture
Ingredients
  Mussels 2 Pound
  Shallots 2 , chopped
  Onions 2 Small, quartered
  Parsley sprigs 2
  Ground black pepper To Taste
  Cayenne pepper 1 Pinch
  Dry white wine 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Bay leaf 1⁄2
  Thyme 1⁄2 Teaspoon
  Heavy cream 2 Cup (32 tbs)
  Egg yolk 1 , beaten
  Salt To Taste
Directions

1. Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer five to ten minutes, or until the mussels have opened. Discard any mussels that do not open.
2. Strain the liquid through a double thickness of cheesecloth. Reserve the mussels for another use or remove them from the shells and use them as a garnish.
3. Bring the liquid in the saucepan to a boil and add the cream. Return to the boil and remove from the heat. Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly. Do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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