Smokedmusselsoup Recipes

FRENCH MUSSEL BISQUE

Steps:

• Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
• Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
• Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

APPETIZER MUSSELS

Steps:

• In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
• Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
• Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
• Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

PASTA WITH SMOKED MUSSELS AND CAPERS

Steps:

• Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
• When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
• Refresh leftovers with vinaigrette.

SMOKED MUSSEL SPREAD

Steps:

• In bowl, mash cream cheese with fork.
• Add whipping cream, lemon juice, horseradish, salt and pepper; mash with fork until well combined.
• Add mussels and their liquid; mash with fork to combine.
• Serve with crackers or toasted baguettes.

SMOKED MUSSEL SOUP

Steps:

• In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
• Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
• Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
• Serve in bowls with slices of crusty bread.