Mussel Soup

Name: Mussel Soup
Ingredients: 4 lbs mussels, cleaned; 2 shallots, diced; 2 cups dry white wine; 3 tablespoons butter or 3 tablespoons extra virgin olive oil; 2 leeks, white and light green parts only, well cleaned and sliced; 2 garlic cloves, minced; 1 pinch saffron; 1/4 teaspoon cayenne (to taste); 1/2 cup heavy cream (optional); 1 tablespoon fresh lemon juice (to taste); salt and pepper, to taste; basil, chopped for garnish; chervil, leaves chopped for garnish

13 ingredients

7 steps

Ingredients

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

Directions

1

Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
2

Remove the mussels with a slotted spoon and strain the broth; set aside.
3

Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
4

Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
5

Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
6

Arrange mussels in soup bowls and pour the hot broth over them.
7

Garnish with basil and chervil if desired.