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Cauliflower Soup With Mussels

Cauliflower Soup with Mussels is simply scrumptious in taste. The divine mixture of potatoes, cauliflower, mussels, shallots, white wine, milk, nutmeg, egg yolk, and garnish with pepper, salt and chervil makes the cauliflower soup with Mussels out of this world.
Ingredients
  Potatoes 7 Ounce, sliced into rounds
  Cauliflower 1⁄2 Medium, divided into florets
  Mussels in the shell 1 Quart
  Shallots 4 , finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Milk 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Pepper To Taste
  Grated nutmeg 1⁄2 Teaspoon
  Egg yolk 1
  Butter 2 1⁄2 Tablespoon
  Chopped chervil 2 Tablespoon
Directions

Put the potatoes and cauliflower florets in a casserole with 1 cups (300 ml/ 1/2 pint) of water.
Cover and microwave onhigh for 12 minutes.
Scrub and rinse the mussels thoroughly under plenty of cold running water.
Discard any with open or broken shells.
Put the shallots and white wine into a dish.
Cover and microwave onhigh for 2 minutes.
Add the mussels.
Cover and microwave onhigh for 3 minutes.
Remove the mussels from their shells.
Discard any that have not opened.
Filter through a coffee filter and set aside the cooking liquid.
Set aside a few cauliflower florets and puree the rest.
Return the puree to the casserole and add the milk and cooking liquid from the mussels.
Stir well.
Add salt and pepper to taste and the grated nutmeg.
Cover and microwave onhigh for 3 minutes.
Put the egg yolk into a soup tureen.
Pour the soup gently over, stirring with a hand whisk.
Add the mussels and butter.
Put the cauliflower florets in the soup and sprinkle with chopped chervil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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