Mussel soup

By admin
05 September 2013

Just bring it on! What a super soup idea . . .

Serves 4-6 Preparation time: 15 min Cooking time: 15 min

500 g mussels, cleaned

250 ml (1 c) white wine

1 onion, chopped

10 ml (2 t) fish spice

40 g butter

4 cloves garlic, chopped

45 ml (3 T) flour

375 ml (1½ c) milk

125 ml (½ c) cream

30 ml (2 T) lemon juice

salt and freshly ground black pepper

handful of coriander, chopped

1    Add the mussels, wine, onion and fish spice to a medium pot, cover and cook over medium heat for 5 minutes or until the mussels open. Discard any that do not open.

2    Melt the butter in a large saucepan over medium heat, stir in the garlic and flour and cook, stirring, for 2 minutes to form a paste.

3    Pour in the hot mussel liquid and milk and stir vigorously with a whisk until smooth. Simmer for 5 minutes.

4    Add the cream, lemon juice, salt, pepper and coriander. When well mixed, add the mussels and serve.

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