Brothy Mussel Soup Recipes

BILLI BI

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.

MUSSEL SOUP

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.

BROTHY MUSSEL SOUP

Steps:

• Heat oil in large saucepan.
• Add chopped onion, and garlic and cook until clear.
• Add parsley and chilli and cook for 1-2 minutes.
• Increase heat and add lemon juice, wine and water and bring to the boil.
• Add tomatoes.
• Bring to boil.
• Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
• Discard any mussels that have not opened.
• Remove the top shell from each mussel.
• Season with salt and pepper and serve immediately.

CREAM OF MUSSEL SOUP

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).