Mussel White Wine Garlic Cream Soup Food

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CREAMY MUSSEL SOUP



Creamy Mussel Soup image

Make and share this Creamy Mussel Soup recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

olive oil
800 g mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 slices bacon, rashers chopped
2 -3 garlic cloves, crushed (depending on your taste)
1/2 cup dry white wine
2 tablespoons lemon juice
1 1/2 cups water
1 teaspoon fish stock (Concentrated,either powder, cube, paste etc..)
1 teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
300 ml cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks

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.

Nutrition Facts : Calories 496.2, Fat 33.8, SaturatedFat 17.6, Cholesterol 229.4, Sodium 675.8, Carbohydrate 14.4, Fiber 0.5, Sugar 1.8, Protein 28.1

CREAM OF MUSSEL SOUP



Cream of Mussel Soup image

Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 cup water
1 cup white wine or chicken broth
1 bottle (8 ounces) clam juice
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream

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).

Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSEL SOUP



Mussel Soup image

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.

Provided by susie cooks

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons 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

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.

Nutrition Facts : Calories 603, Fat 19, SaturatedFat 7.4, Cholesterol 150.2, Sodium 1378.3, Carbohydrate 28.7, Fiber 0.9, Sugar 3, Protein 55.3

MUSSELS IN GARLIC SAUCE WITH WHITE WINE



Mussels in Garlic Sauce With White Wine image

Fresh mussels made in under 10 min in a delicious yet light creamy sauce. Serve piping hot with crusty bread for dipping!

Provided by Carol in Oz

Categories     One Dish Meal

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb mussels, cleaned
1 onion, medium, chopped fine
2 garlic cloves, minced
2 chili peppers, minced
2 tablespoons olive oil
2 bay leaves
1/2 cup dry white wine
1/4 cup basil leaves, chopped
1/2 cup thickened cream

Steps:

  • In a HOT pan with a lid, add olive oil, onions, garlic, chilli and bay leaves.
  • Cook until onions and garlic are soft.
  • Turn heat to medium high.
  • Add mussels and white wine. Put on lid.
  • After a few minutes WITHOUT LIFTING LID, shake pot vigorously.
  • Turn heat to medium low and simmer for 5 minutes.
  • Remove lid and discard any unopened shells.
  • Stir through the basil and cream and garnish with chopped parsley.

MUSSELS WITH GARLIC & WHITE WINE



Mussels with Garlic & White Wine image

The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!

Provided by Tebo3759

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs fresh mussels
4 cloves garlic, minced
2 tablespoons butter or 2 tablespoons oil
2 medium tomatoes, diced
1/2 cup dry white wine
1/4 cup heavy cream
4 tablespoons parsley, chopped
1 lemon, quartered
salt & pepper

Steps:

  • In a pot large enough to hold mussels, heat butter on medium heat.
  • Add garlic and mussels, toss and warm for two minutes.
  • Add tomatoes, wine, cream, salt& pepper.
  • Raise heat to med-high, cover and cook 5 minutes.
  • Check during cooking.
  • Do not overcook.
  • Mussels are done when shells have opened.
  • Divide into 4 bowl with broth.
  • Garnish with parsley and lemon wedge.

MUSSEL, WHITE WINE, & GARLIC CREAM SOUP



Mussel, White Wine, & Garlic Cream Soup image

Good with some crusty bread

Provided by barbara lentz

Categories     Cream Soups

Time 20m

Number Of Ingredients 10

1 oz mussels cleaned
3 Tbsp olive oil
3 clove garlic minced
1/2 c white wine
2 shallots chopped
1 red chili chopped
1 1/2 c heavy cream
2 Tbsp butter
1/2 c fresh parsley finely chopped
salt and pepper to taste

Steps:

  • 1. Clean the mussels under cold running water scrubbing well to get rid of any dirt and removing the mussel beards. Throw away any open or cracked shell ones.
  • 2. Place 2 tbsp olive oil in large pan with lid. Add half the garlic and all the mussels. Place lid on and shake the pan to coat the mussels with the oil. Add the white wine and cover and cook over med. high heat for 3 or 4 minutes. Until the shells have opened
  • 3. Pour the mussels and the cooking liquid in a bowl. Add the remaining oil to the pan. Add the shallots, the remaining garlic, and chili to the pan and cook 2 or 3 minutes.
  • 4. Remove the mussels from their shells. Add the cooking liquid to the pan then add the heavy cream and half the parsley. Cook for 10 minutes to reduce and thicken. Add the butter and the mussels in. Cook 4 minutes. Garnish with remaining parsley

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