Thursday, September 18, 2008

Irish Cream of Mussels Soup

It's cold outside! Warm up with some hearty home made mussel soup!
Prince Edward Island Mussel Recipe from Lobster Gram
  • 32 Prince Edward Island Mussels
  • 1 Onion, peeled/chopped
  • 1 Celery, chopped
  • 1 Leek (white part only), chop
  • 1 cup White wine
  • 3 cup Fish stock
  • 2 cup Heavy cream
  • 4 Chervil or substitute parsley
  • Salt and pepper to taste

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.
Source:Cream Soup

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