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Thick Mussel Soup

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Ingredients
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Mussels 2 Quart, cooked in 2 1/2 cups water
  Salt To Taste
  Black pepper To Taste, freshly ground
  Dry mustard To Taste
  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Parsley 1 Tablespoon, coarsely chopped (To Garnish)
  Croutons 4 (Heart-Shaped, To Garnish)
Directions

MAKING
1) In a saucepan, place the onion and garlic in white wine, water and strained mussel liquor.
2) Cook over medium heat until the vegetables are tender.
3) Season the mixture to taste with salt, pepper, and mustard.
4) In a bowl, prepare a roux by combining the butter and flour.
5) Add this mixture to the soup and stir well to thicken the soup.
6) Place the mussels in their shells. Reheat soup to warm up the shells.

SERVING
7) In a soup bowl, spoon the soup and garnish with parsley and croutons. Sprinkle a pinch of turmeric, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Cook Time: 
15 Minutes
Servings: 
4

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