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The mediterranean ecookbook

Mussel soup

Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Servings 6 minutes

Ingredients

  • For the Mussel soup:

  • 2 pounds mussels
    2 cups white wine
    1 teaspoon shallots, chopped
    1 teaspoon saffron
    1 tablespoon chopped parsley
    2 cups chicken broth
    2 teaspoons butter
    2 teaspoons flour
    1 cup cream
    salt and white pepper to taste

    • Directions

    • Scrub mussels under cold running water.
      Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
      Strain cooking liquid through cheese cloth. Save.
      Remove mussels from shells.
      Reserve for garnish.
      In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
      Simmer for 10 minutes.
      Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.

    Find it online:

    https://pageturnercookbooks.com/mediterranean