Creamy Mussel soup
Ingredients
- 40 ml butter
- 1 onion
- 1 tsp crushed garlic
- 250 ml white wine
- 1 kg fresh mussels cleaned
- 1 l fish stock
- 250 ml cream
- 3 tbsp fresh parsley
Instructions
- Chop the onion finely, melt the butter in a pot and fry the onions and garlic over mild heat until glossy - don't let it brown.
- Stir in the white wine and bring to the boil. Add the mussels, cover the pot and steam until the mussels open up (about 3 minutes). Remove the mussels from the pot with a slotted spoon and throw away any mussels that do not open.
- Add stock to the pot with the wine and onion, and allow it to simmer slowly for about 10 minutes.
- Meanwhile, remove the cooked mussels from their shells. After the 10 minutes, stir in all the mussels, cream and herbs, season with salt and pepper and a pinch of chilli powder or cayenne pepper (optional) and serve with your choice of bread and butter.
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