Name: Cream of Mussel Soup
Prep time: 35 min
Cook time: 35 min
Yield: 5
Ingredients: 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed -; 2 medium onions, finely chopped -; 2 celery ribs, finely chopped -; 1 cup water -; 1 cup white wine or chicken broth -; 1 bottle (8 ounces) clam juice -; 1/4 cup minced fresh parsley -; 2 garlic cloves, minced -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1 cup half-and-half cream -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Mussel Soup

1. 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed -

2. 2 medium onions, finely chopped -

3. 2 celery ribs, finely chopped -

4. 1 cup water -

5. 1 cup white wine or chicken broth -

6. 1 bottle (8 ounces) clam juice -

7. 1/4 cup minced fresh parsley -

8. 2 garlic cloves, minced -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon pepper -

11. 1 cup half-and-half cream -

How to cook deliciously - Cream of Mussel Soup

1. Stage

Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper.

2. Stage

Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.

3. Stage

Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).