French Mussel Soup
Recipe: #22955
February 25, 2016
Categories: Mussels, Garlic, Australian, Birthday Christmas, Easter, Gluten-Free, No Eggs, Wine, more
"Although this is a soup, served with chunks of hot crusty bread it really is a meal in itself. Note: The original recipe calls for 8 cups mussels, so 2kg is a guesstimate."
Ingredients
Nutritional
- Serving Size: 1 (628.1 g)
- Calories 604
- Total Fat - 26.9 g
- Saturated Fat - 11.8 g
- Cholesterol - 180.5 mg
- Sodium - 1671.7 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 61.9 g
- Calcium - 156.8 mg
- Iron - 20.9 mg
- Vitamin C - 54.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Scrub and de beard the mussels thoroughly and place in a saucepan with the onion, shallot, garlic, parsley, pepper 1/2 the butter and the wine.
Step 2
Cover and cook the mussels for a few minutes over a high heat, shaking the pan several times to ensure an even cooking.
Step 3
When all the mussels have opened, (discard any mussels that have not opened) strain the mussels KEEPING the mussel liquid, transfer the mussels to a heated serving dish and keep warm.
Step 4
Pour the strained liquid into a small saucepan and reduce liquid over a high heat until 1/3 liquid remains. Remove liquid from heat and whisk in the remaining butter & when thick and foamy whisk in the lemon juice and then pour over the mussels, garnish with parsley and serve.
Tips
No special items needed.