recipe 4 mussels soup?

Answer 1

CREAM OF MUSSEL SOUP

1 lb. mussels, scrubbed, debearded
2 shallots, chopped
2 sm. onions, chopped
Several sprigs parsley
1 c. dry white wine
2 tbsp. unsalted butter
1 bay leaf
2 c. heavy cream
1/2 tsp. stem saffron
1 egg yolk, beaten
Salt and pepper

Place mussels in heavy pot along with shallots, onions, parsley, wine, butter, bay leaf and salt and pepper. Bring to boil and simmer until mussels open, about 6 minutes.
Strain contents of pot through cheesecloth or fine sieve. Discard mussels. Bring strained liquid to boil. Add cream and saffron. Bring to boil again, remove from heat and stir in egg. Return to heat and stir as soup thickens slightly. Do not boil. Serve hot or cold. Serves 4 to 6.

Answer 2

INGREDIENTS:
24 Black lip mussels (scrubbed and de-bearded)
2 pinches saffron strands
1 onion (finely sliced)
1 celery stick (finely sliced)
1 leek (white only, finely sliced)
1 cup white wine
3 cups fish stock
1/2 cup heavy cream

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DIRECTIONS:
Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan.
Add the celery and leeks and cook for 5 more minutes.
Add the white wine and allow to reduce by half, 5 minutes.
Add the mussels and cook till they open, about 2-3 minutes.
Add the fish stock and bring to a simmer for 40 minutes.
Add the cream and return to a simmer.
Strain soup through a cheesecloth.
Return to the heat and bring to a simmer. Serve.

Answer 3

1 Onion; chopped
1 Leek; finely sliced
1 Stalk celery; finely chopped
2 tb Butter
3 Cloves garlic; crushed
1/2 ts Sage
1/2 ts Salt
1/3 c Chopped parsley
2 c Shelled mussels, drained;
.. reserving liquid
1 1/4 c Dry white wine
2 c Fish broth
1 tb Butter; softened
1 tb Flour

In large pot, brown onion, leek, and celery in 2
tb butter. Add garlic, sage, salt, and parsley.
Stir in reserved mussel liquid, wine and broth;
bring to a boil, then remove from heat. Mold
softened butter and flour together to form a ball;
add this in small bits to soup, stirring
constantly until soup is smooth. Add mussels; heat
through. Serve.


or

1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
1 28-ounce can plum tomatoes in puree
1 8-ounce bottle clam juice
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 pounds small mussels, scrubbed and beards removed
2 tablespoons chopped fresh parsley
green onions for garnish
1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer.

2. Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes.

3. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions.

Answer 4

i dont eat mussels cause f their high caduim, mercury and other toxic substance levels