Creamy Mussel Soup Recipes

CREAMY MUSSEL SOUP

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.

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, WHITE WINE, & GARLIC CREAM SOUP

Steps:

• 1. Clean the mussels under cold running water scrubbing well to get rid of any dirt and removing the mussel beards. Throw away any open or cracked shell ones.
• 2. Place 2 tbsp olive oil in large pan with lid. Add half the garlic and all the mussels. Place lid on and shake the pan to coat the mussels with the oil. Add the white wine and cover and cook over med. high heat for 3 or 4 minutes. Until the shells have opened
• 3. Pour the mussels and the cooking liquid in a bowl. Add the remaining oil to the pan. Add the shallots, the remaining garlic, and chili to the pan and cook 2 or 3 minutes.
• 4. Remove the mussels from their shells. Add the cooking liquid to the pan then add the heavy cream and half the parsley. Cook for 10 minutes to reduce and thicken. Add the butter and the mussels in. Cook 4 minutes. Garnish with remaining parsley

POTATO MUSSEL CHOWDER

Steps:

• Wash and scrub mussels free of beards and dirt.
• Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
• Strain mussels from pot saving every drop of the mussel broth.
• Shuck mussels from shell and keep chilled, discard any mussels that don't open.
• In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
• Add potatoes and cook for additional 3 minutes.
• Add butter and melt completely.
• Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
• Add the mussel broth and whisk to break up the roux.
• Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
• Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
• When chowder has thickened add mussels and haddock into chowder
• Season to taste and finish with chopped chives and other greens. Enjoy!

CREAMY FISH & MUSSEL SOUP

Steps:

• Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
• Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

CREAMY MUSSEL SOUP WITH FIERY ROUILLE

Steps:

• -------------MUSSELSOUP-------------------.
• Sauté the onions in the butter/oil mixture.
• Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
• Add the stock and fresh tomatoes.
• Reduce the heat and simmer for 20 minutes.
• Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
• Add the cream and adjust the seasoning.
• If the soup tastes weak allow to reduce by cooking without a lid for a while.
• Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
• ---------ROUILLE-----------.
• Mix all ingredients together thoroughly and serve with seafood soups and stews.

COLD CREAM OF MUSSEL SOUP WITH SAFFRON

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.

BILLI BI (CREAM OF MUSSELS SOUP)

Steps:

• Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside. Combine the shallots, wine, and saffron threads in a pot large enough to hold the mussels. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels for 5-6 minutes, shaking the pot occasionally. Remove the mussels from the pot as their shells open. Remove the meat from the shells; refrigerate. Strain the cooking liquid and reserve. Heat the butter in a 3-quart pot over medium heat. Add the onion and stir to coat evenly. Cover the pot and cook the onion until translucent, 3-4 minutes. Add the flour and cook, 3-4 minutes, stirring almost constantly with a wooden spoon. Gradually add the mussel cooking liquid and fish broth, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer. Simmer gently, 45 minutes, stirring occasionally and skimming as necessary. Discard the sachet. Strain the soup through cheesecloth or a fine sieve. Return the soup to the stove and bring to a simmer. Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes. Add the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. Serve in heated bowls.