Creamy Mussel Soup Food

CREAM OF MUSSEL SOUP

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

MUSSEL SOUP

Steps:

• 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.

CREAMY MUSSEL SOUP

Steps:

• Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
• In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
• Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
• Serve with a mixture of soft cut french loaf and fried french loaf.
• For fried.
• Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

CREAMY FISH & MUSSEL SOUP

Steps:

• Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
• Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

CREAMY MUSSEL CHOWDER

Steps:

• Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened.
• Save the liquid.
• Cut onion(s) in 1cm cubes.
• Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned.
• Chop the carrot, celery and potato into similar sized cubes and add them to the pan.
• Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender.
• Take the mussels from shells, discarding beards.
• Cut the mussels in 1cm cubes, saving any liquid, and put aside.
• Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring.
• Take off the heat.
• Add the cooked vegetables and their cooking liquid and season carefully to taste.
• Cool, then refrigerate up to 24 hours if necessary.
• When ready to serve, heat, stirring constantly, until very hot.
• Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley or dill if desired and serve with hot rolls, garlic bread, crackers or toast.

MUSSEL SOUP

Steps:

• Preheat the oven to 375 degrees F.
• In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
• In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MUSSEL SOUP

Steps:

• Place mussels in a mixing bowl, pour water over and set aside.Heat butter in a heavy based pot and fries the onion until soft. Heat the milk in another pot, add chicken stock cubes, and stir till dissolved. Add the cake flour to the butter and cook for two minutes, stirring all the time. Remove from the heat.Add the hot chicken stock milk gradually, stir continuously until smooth.Put back onto the heat; add the spices and herbs as well as the mussels and water. Bring to the boil while stirring continuously. Reduce heat and let the soup simmer until the mussels are cooked and the soup has thickened.Add the white wine and simmer for another 5 minutesServe hot with some crusty bread. Reprinted with permission of Pink Polka Dot. To see morerecipes, click here.

CREAMY MUSSEL SOUP WITH FIERY ROUILLE

Steps:

• -------------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.

MUSSEL SOUP

Steps:

• Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
• Place the mussels in a saucepan, add the white wine and cook for 3-4 minutes.
• Drain, reserving the cooking liquor, and pick the mussels from their shells. Set aside the liquor and the mussels, but discard the shells.
• Heat a large frying pan and add the oil. Add the finely chopped shallot, garlic and fennel and cook for 3-4 minutes.
• Add the saffron, aniseed liqueur, stock, three-quarters of the mussel meat, finish with the cream
• Cook for a further 3-4 minutes until warmed through, then blend with a stick blender until smooth.
• Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.

COLD AND CREAMY MUSSEL SOUP

Steps:

• Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
• Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
• Remove the meat from the shells and discard the shells.
• To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.