Just The Recipe - Mussel Soup with Cream

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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French

Mussel Soup with Cream

Created by Chuck,

Description

A creamy rendition of a classic French mussel soup.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

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

Methods/steps

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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