Mussel soup

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Photo: thisvegetarian.com

Prep Time:
20 minutes
Cooking Time:
25 minutes
Servings:
6


  • For the Mussel soup:
  •  Tags for<b>Mussel soup
  • Tags for Mussel soup
  • main ingredients:
  • mussel Pageturner Cookbook
  • white-wine Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • type of recipe:
  • soup Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Halloween Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 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.

    Country cuisine Ecookbook(s) showing the recipe Mussel soup:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

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