Creamy Mussel Soup with Fiery Rouille

Ingredients

Soup

• 2 onions, finely chopped
• 2 tablespoons salted butter
• 1 tablespoon peri-peri or extra virgin olive oil
• 4 cloves garlic, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried herbs
• 1 pinch saffron or ground turmeric
• 1/4 cup flour
• 8 cups fish stock or chicken stock
• 2 medium tomatoes, skinned and chopped
• 1/3 cup sun-dried tomato pesto or tomato paste
• 1 tablespoon sun-dried tomato pesto or tomato paste
• 2 teaspoons sugar
• 1 lb frozen mussels on the half shell or frozen fresh mussels
• 1/2 cup cream, thick
• seasoning salt

rouille

• 4-6 cloves garlic, crushed
• 3 fresh chili peppers, very finely chopped (with pips)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 slice white bread, soaked in a little of the soup and mashed
• 1/4 cup mayonnaise

Directions

1. 1

   -------------MUSSELSOUP-------------------.

2. 2

   Sauté the onions in the butter/oil mixture.

3. 3

   Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.

4. 4

   Add the stock and fresh tomatoes.

5. 5

   Reduce the heat and simmer for 20 minutes.

6. 6

   Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.

7. 7

   Add the cream and adjust the seasoning.

8. 8

   If the soup tastes weak allow to reduce by cooking without a lid for a while.

9. 9

   Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.

10. 10

    ---------ROUILLE-----------.

11. 11

    Mix all ingredients together thoroughly and serve with seafood soups and stews.