Mussel Soup Recipe #175190
This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.
by susie cooks
30 min | 30 min prep
SERVES 4
- 4 lbs mussels, cleaned
- 2 shallots, diced
- 2 cups dry white wine
- 3 tablespoons butter or extra virgin olive oil
- 2 leeks, white and light green parts only, well cleaned and sliced
- 2 garlic cloves, minced
- 1 pinch saffron
- 1/4 teaspoon cayenne (to taste)
- 1/2 cup heavy cream (optional)
- 1 tablespoon fresh lemon juice (to taste)
- salt and pepper, to taste
- basil, chopped for garnish
- chervil, leaves chopped for garnish
- Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
- Remove the mussels with a slotted spoon and strain the broth; set aside.
- Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
- Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
- Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
- Arrange mussels in soup bowls and pour the hot broth over them.
- Garnish with basil and chervil if desired.
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5 stars