Mussel Soup

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

6 cloves garlic, unpeeled
250 ml (1 cup) white wine
6 black peppercorns
1 kg (2 lb) mussels, cleaned
6 green onions, thinly sliced, white and green parts separated
45 ml (3 tbsp) butter
45 ml (3 tbsp) flour
750 ml (3 cups) milk, heated
500 g (1 lb) yellow-flesh potatoes, peeled and diced
Salt and freshly ground pepper, to taste

Directions

  1. In a large saucepan, bring the garlic, wine and peppercorns to a boil.
  2. Add the mussels, cover and cook, shaking the pan from time to time, until all the mussels are open (about 5 minutes). Remove the mussels from the pan and set aside. Strain the cooking liquid through a cloth or coffee filter and reserve.
  3. In the same saucepan, wilt the white part of the onions in the butter. Add the flour and cook 2 minutes while stirring.
  4. Add the hot milk and the mussel cooking liquid. Cook while stirring until thickened. Add the potatoes, cover and cook until they are just tender.
  5. Remove the mussels from their shells, reserving a dozen in the shell for garnish.
  6. Add the shelled mussels to the soup and season with salt and pepper to taste.
  7. At serving time, garnish each bowl with a few mussels in the shell and sprinkle with the sliced onion greens.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2490

Mussel Soup
Mussel Soup