Cream Of Mussel Soup Recipes

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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

BILLI BI



Billi Bi image

Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.

Provided by Sam Sifton

Categories     dinner, lunch, soups and stews, times classics, main course, side dish

Time 50m

Yield 4 servings as an entree, 8 as an appetizer

Number Of Ingredients 13

2 pounds mussels
2 shallots, peeled and coarsely chopped
2 small white onions, peeled and quartered
2 sprigs parsley, plus chopped parsley for garnish
Kosher salt
Pepper, to taste
Pinch cayenne pepper
1 cup dry white wine, like pinot grigio or sauvignon blanc
2 tablespoons unsalted butter, cubed
1 bay leaf
2 sprigs fresh thyme
2 cups heavy cream
1 egg yolk, lightly beaten

Steps:

  • Scrub mussels well to remove dirt and, if necessary, remove beards.
  • Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
  • Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
  • When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
  • Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
  • Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams

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.

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

COLD CREAM OF MUSSEL SOUP WITH SAFFRON



Cold Cream Of Mussel Soup With Saffron image

Provided by Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 20m

Yield Six servings

Number Of Ingredients 15

3 tablespoons unsalted butter
4 tablespoons chopped shallots
4 tablespoons chopped onions
1 teaspoon chopped garlic
2 tablespoons flour
1/2 teaspoon saffron
2 cups dry white wine
Tabasco sauce to taste
2 quarts mussels, well scrubbed, with beards removed
1/4 cup chopped fresh parsley leaves
2 cups heavy cream
2 cups half-and-half
1 cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
1/4 cup fresh chervil or parsley leaves for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
  • Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
  • Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
  • When ready to serve, add the tomatoes. Season with salt and pepper.
  • Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 49 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 29 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams

MUSSEL SOUP



Mussel soup image

A warming soup for a cold day, this easy blend of mussels, fennel and cream is served with toasted garlicky bread.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 14

1 kg/2lb 3oz fresh mussels
200ml/7fl oz white wine
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 fennel bulb, roughly chopped
pinch saffron
50ml/2fl oz aniseed liqueur
300ml/10½fl oz fish stock
100ml/3½fl oz double cream
2 tsp coriander cress (or finely chopped coriander)
1 loaf white bread, sliced
2 tbsp olive oil
1 garlic clove, halved

Steps:

  • Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
  • Place the mussels in a saucepan, add the white wine and cook for 3-4 minutes.
  • Drain, reserving the cooking liquor, and pick the mussels from their shells. Set aside the liquor and the mussels, but discard the shells.
  • Heat a large frying pan and add the oil. Add the finely chopped shallot, garlic and fennel and cook for 3-4 minutes.
  • Add the saffron, aniseed liqueur, stock, three-quarters of the mussel meat, finish with the cream
  • Cook for a further 3-4 minutes until warmed through, then blend with a stick blender until smooth.
  • Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.

MUSSEL SOUP



Mussel Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 pounds mussels, well scrubbed, de-bearded, and rinsed in several changes of water
1 cup dry white wine
1 cup water
1 tablespoon fresh lemon juice
1 bay leaf
1 teaspoon crab boil
3 slices bacon, chopped
1 cup chopped yellow onion
1 cup chopped leeks, whites only, well rinsed
2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne
2 bay leaves
2 sprigs fresh thyme
1 pound baking potatoes, like russets, peeled, diced, and blanched
2 cups milk
1 cup heavy cream
1 small loaf French bread, cut into 1/2-inch thick slices
2 large cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
  • In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
  • Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

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