Follow Cookwork on Twitter
Follow Cookwork on Facebook

Creamy Mussel Soup

Creamy

rating

  • Current rating: 4.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating
20
prepare
15
cook
4
serves

INGREDIENTS

36 fresh blue cultured mussels
1 onion, sliced
2 celery stalks
1 garlic clove, mashed
3 slice parsley sprigs
1 cup water
3 tbsp. butter
3 tbsp. flour
2 cup milk
3 tbsp. cream

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Combine onion, celery, garlic and parsley with the water in a large stainless pot.
  3. 3
    Add mussels, cover and steam until they have opened. Remove, cover and keep warm. Discard any shells that do not open up.
  4. 4
    Blend flour and butter over Medium heat. Add milk and strained broth. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: www.cdkitchen.com

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American

Achraf-chef

Achraf-chef
Jun 2, 2011 19:57 CDT

good soup i like soub the seafood

» All comments
» Comments RSS
Log in to leave a comment or Create an account
Spinner Loading