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Mussel Soup with Cream

Created by Chuck,


A creamy rendition of a classic French mussel soup.
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At a glance
Main Ingredient
Cooking Method
2 quarts mussels
1/2 cup white wine, dry
2 tablespoons parsley, chopped
3 ounces butter
2 onion, finely chopped
2 cloves garlic
1/2 cup milk, hot
2 egg yolks
1/2 cup cream
3 cups water, boiling


Steam mussels open in 1/2 cup wine and 1 clove garlic. Strain broth.
Saute onions until transparent, add broth, bouquet garni, parsley, water, and milk. Simmer gently for 15 minutes.

Add mussels (no shells!) and simmer a few more minutes. Season to taste.

Beat egg yolks, cream, and lemon juice in large bowl. Pour soup over egg mixture, stirring as you add the soup.

Serve with good crusty french bread.

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