Creamy Mussel Soup with Fiery Rouille Recipe #11623
This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family.
by Norahs Girl
37 min | 10 min prep
SERVES 6 -8
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
- -------------MUSSELSOUP-------------------.
- Sauté the onions in the butter/oil mixture.
- Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
- Add the stock and fresh tomatoes.
- Reduce the heat and simmer for 20 minutes.
- Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
- Add the cream and adjust the seasoning.
- If the soup tastes weak allow to reduce by cooking without a lid for a while.
- Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
- ---------ROUILLE-----------.
- Mix all ingredients together thoroughly and serve with seafood soups and stews.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 11623 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars