Cream of Mussel Soup
Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and then develop your own luscious variation!
—Donna Noel, Gray, ME
Prep: 35 min. • Cook: 10 min. • Makes: 5 servings
- 3 lbs. 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 oz.) clam juice
- ¼ cup minced fresh parsley
- 2 garlic cloves, minced
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 cup half-and-half cream
- 1. 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. Bring to a boil. Reduce heat; add the mussels. Cover and simmer for 5-6 minutes or until the mussels have opened. Remove the mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.
- 3. 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).
1 serving: 368 cal., 11g fat (4g sat. fat), 102mg chol., 1043mg sod., 20g carb. (6g sugars, 2g fiber), 35g pro.