Cream of Mussel soup
This soup is so decadent, you will think you are eating a bisque, but a bisque is typically made with a starch to thinken it, so this is just a simple, but, very over the top soup to share on a special occasion. I will most likely make this again for Christmas Eve as one of our seven fish options. Enjoy!
2 cups dry white wine
2 lbs. fresh cleaned and steamed mussels
6 T. butter
1 1/2 c. chopped yellow onion
1 large leek cleaned and chopped , use some of the green parts too.
1/2 c. shredded carrot
3 T. minced garlic ( approx..6 cloves)
1/2 t. saffron threads
salt and pepper to taste
1 c. canned whole tomatoes chopped
11/2 c. half and half
1 c. heavy cream
1/2 c. chopped fennel
2T. fresh parsley
1/4 c. chopped fine celery
Bring 1/1/2 cups of water and 1 cup of wine to a boil in large pot. Add the mussels and allow them to open and steam. Save the liquid when done cooking. Put aside the mussels and the liquid. Seperate the mussels from the shell and keep to the side. Strain the liquid to get out and sand particles or shells that fell off.
Meanwhile, in another large pot, melt the butter over medium heat. Add the onion, leeks, carrots, garlic, saffron, fennel and celery. Saute until they are transparent while stirring, approximately 10 minutes. Reduce the heat to low, cover and cook for 15 minutes. Add the tomatoes and cook a few minutes longer.
Add the liquid you strained and add another cup of wine, bring to a boil, lower the heat and simmer uncovered for another 10 minutes. Add the mussels, the half and half and the cream. Heat until just combined together, DO NOT BOIL. Before serving add 1 T. salt and pepper to taste. Serve with a warm toasted crostini of your favorite crusty bread and garnish with the parsley. ENJOY!!!!!
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