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Cream Of Mussel Soup

Western.Chefs's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3040 Calories from Fat 1999

% Daily Value*

Total Fat 227 g348.9%

Saturated Fat 131.4 g657.1%

Trans Fat 0 g

Cholesterol 1161.2 mg387.1%

Sodium 3205.3 mg133.6%

Total Carbohydrates 87 g29.1%

Dietary Fiber 5.2 g20.7%

Sugars 13.5 g

Protein 125 g250%

Vitamin A 214% Vitamin C 176.3%

Calcium 69.4% Iron 218.3%

*Based on a 2000 Calorie diet

Cream Of Mussel Soup Recipe