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Cream of Mussel Soup

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Submitted by ybriggs

Cream of mussel soup made the classic way: steam-opened mussels, a quick butter-flour roux, and a splash of cream stirred in at the end. Five ingredients, twenty minutes, restaurant results.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

This is French bistro soup at its most honest, no shortcuts, no padding, just mussels, their own briny cooking liquor, a roux, and cream. The whole thing comes together in the time it takes to open a bottle of Muscadet.

The first move is dry-heat steaming. Tossing washed mussels into a hot dry pan (no water, no wine) pops the shells in their own juice and concentrates the sea flavour instead of diluting it. Save every drop of that liquid, it’s the soul of the soup.

The butter-flour roux needs a full minute or two of gentle frying, it cooks out the raw flour taste and forms the base that will hold the cream without splitting later. Pour the water in off the heat and whisk constantly to avoid lumps.

Stir the mussels and cream in after the simmer is done, at low heat or off the burner. Boiling cream splits, and rubbery mussels are a tragedy in a soup this delicate.

Pro Tips

  • Tap any open mussel before cooking, live ones snap shut. Discard any that stay open.
  • Strain the steaming liquor through a damp cloth or coffee filter to catch grit, it’s the difference between a silky soup and a sandy one.
  • Pull the beards off just before cooking, debearding too early kills the mussel.
  • Warm the cream slightly before adding, shocking it into the hot soup can cause a split.

Variations

  • Add a splash of dry white wine to the steaming pan for extra aromatic depth.
  • Stir in a pinch of saffron with the water for a coastal Provencal twist.
  • Finish with chopped chives or tarragon and a squeeze of lemon just before serving for a brighter, restaurant-style bowl.

Ingredients

¾ 355
PINT ML MUSSEL *
3 710
CUPS ML WATER
cold
2 57.8
OUNCES ML/G BUTTER
1 28.9
OUNCE ML/G ALL-PURPOSE FLOUR
½ 118
CUP ML CREAM
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *

Directions

Wash the mussels thoroughly.

Heat in a dry drying pan until the shells open.

Shell and beard the mussels.

In a saucepan, melt butter, add flour and fry for 1 or 2 minutes.

Remove from heat and stir in water, plus any liquid left from frying pan.

Add salt and pepper, bring to the boil, cover and simmer for 10 minutes.

Remove from heat.

Stir in mussels and cream.

Adjust seasoning and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 199 81% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 159mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 4%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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