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Cream Of Mussel Soup

Ingredients
  Small black mussels 1 Kilogram, prepared
  Dry white wine 250 Milliliter (1 Cup)
  Butter 60 Gram
  Green onions 8 , finely chopped
  Curry powder 1⁄2 Teaspoon
  Plain flour 35 Gram (1/4 Cup)
  Vegetable stock 250 Milliliter (1 Cup)
  Water 500 Milliliter (2 Cup)
  Tomato paste 1 Tablespoon
  Cream 180 Milliliter (3/4 Cup)
  Finely chopped fresh dill 1 Tablespoon
Directions

1.
Combine mussels and wine in large pan, cover, bring to boil; simmer, covered, about 5 minutes or until mussels open.
Discard any unopened mussels.
Drain mussels over medium heatproof bowl; reserve liquid.
2.
Heat butter in large pan; cook onion and curry powder until onion is soft.
Add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles.
Gradually stir in reserved liquid, stock, the water and paste; stir until mixture boils and thickens.
3.
Return mussels to pan with cream and dill; simmer, stirring, until heated through.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
8

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