Irish Cream of Mussel Soup
Irish Cream of Mussel Soup recipe
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | medium |
mussels
|
*
|
| 1 |
onions
peeled, chopped |
*
|
|
| 1 |
celery
chopped |
*
|
|
| 1 |
leeks
white part only, chopped |
*
|
|
| 1 | cup |
white wine
|
*
|
| 3 | cups |
fish stock
|
|
| 2 | cups |
heavy whipping cream
|
|
| 4 |
parsley leaves
|
*
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | medium |
mussels
|
*
|
| 1 | each |
onions
peeled, chopped |
*
|
| 1 | each |
celery
chopped |
*
|
| 1 | each |
leeks
white part only, chopped |
*
|
| 237 | ml |
white wine
|
*
|
| 7.1E+2 | ml |
fish stock
|
|
| 473 | ml |
heavy whipping cream
|
|
| 4 | each |
parsley leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Note: When buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher.
Place mussels, wine and fish stock in a stock pot.
Add chopped vegetables.
Cover and shake to stir contents. Cook on high heat 4 to 5 minutes.
After 5 minutes shake pot again, remove lid and strain contents into a colander, catching liquid in a bowl.
Then strain soup liquid again through a wire mesh strainer into a saucepan.
Over high heat, boil and reduce soup for 5 minutes.
Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the chopped vegetables.
Pour the heavy cream into reduced soup.
Whisk while maintaining the high heat.
Add mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle until it boils.
Ladle soup into soup bowls.
Add sprigs of chervil to top of soup for garnish.
Serve the remaining mussels on the side with an array of the cooked chopped vegetables.
