Mussel Soup
This delectable recipe for creamy mussel soup is a delightful combination of fresh mussels, aromatic fennel, and a splash of aniseed liqueur. The mussels are cooked in a flavorful broth infused with saffron, then blended to create a luscious and creamy texture. Serve this soup alongside freshly toasted garlic bread for a comforting and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 1 kg/2lb 3oz fresh mussels
- 200ml/7fl oz white wine
- 1 tbsp olive oil
- 1 shallot
- 1 garlic
- 1 fennel
- pinch saffron
- 50ml/2fl oz aniseed liqueur
- 300ml/10½fl oz fish stock
- 100ml/3½fl oz double cream
- 2 tsp coriander cress
- 1 loaf white bread
- 2 tbsp olive oil
- 1 garlic
Instructions
- Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
- Place the mussels in a saucepan, add the white wine and cook for 3-4 minutes.
- Drain, reserving the cooking liquor, and pick the mussels from their shells. Set aside the liquor and the mussels, but discard the shells.
- Heat a large frying pan and add the oil. Add the finely chopped shallot, garlic and fennel and cook for 3-4 minutes.
- Add the saffron, aniseed liqueur, stock, three-quarters of the mussel meat, finish with the cream
- Cook for a further 3-4 minutes until warmed through, then blend with a stick blender until smooth.
- Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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