Mussel soup is a real gourmet soup. This soup is great for a summer festive dinner. It can be served with cheese sticks or croutons. White dry wine or dry sherry is perfect as a drink for the soup.
Ingredients:
- Fresh large mussels - 24 pcs;
- Dry white wine - 200 g;
- Strong fish broth - 100 g;
- Onion-turnip - 1 piece;
- Celery - half a stem;
- A bunch of parsley;
- Heavy cream - 400 g;
- Salt and freshly ground black and cayenne pepper.
Preparation:
- Peel the mussels under running cold water. Now you need to weed out low-quality mussels. This is very easy to do. Mussels that do not open with a sharp blow are not good, they must be thrown away.
- Mix the broth with the wine and bring to a boil in a large saucepan. Chop the turnip and add it to the broth. Pour washed mussels, parsley stalks (leaves will be needed later), chopped celery stalk into it. Simmer the mixture in a saucepan with the lid closed for about 5 minutes. Readiness can be determined by the mussels: they should open. Those mussels that did not open during cooking are also not good, they must be thrown away.
- Remove all mussels from the broth using a slotted spoon. Set them aside. The mussels themselves are not useful for the soup; they can be peeled and served separately. Or you can freeze it and use it later for any other dish. Strain the broth and cook until the volume of the broth is reduced by one third. Add cream to the strained broth and cook for another 5 minutes, stirring often. Season the soup with salt and cayenne pepper, sprinkle with black pepper.
- Chop the remaining parsley leaves very finely.
- When serving, the soup is best served in preheated soup bowls. Now parsley leaves will be used, they need to decorate the soup.
Like many soups, the mussel soup can be served cool on a very hot summer day.
