Cream Of Mussel Soup Recipe
Ingredients
| Mussels | 2 Pound | |
| 2 shallots, coarsely chopped | ||
| Onions | 2 Small, quartered | |
| Parsley sprigs | 2 | |
| Ground black pepper | 1 To taste | |
| Cayenne pepper | 1 Pinch | |
| Dry white wine | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Bay leaf | 1/2 | |
| Thyme | 1/2 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| 1 egg yolk, lightly beaten | ||
| Salt | To Taste | |
Directions
1. Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer five to ten minutes, or until the mussels have opened. Discard any mussels that do not open.
2. Strain the liquid through a double thickness of cheesecloth. Reserve the mussels for another use or remove them from the shells and use them as a garnish.
3. Bring the liquid in the saucepan to a boil and add the cream. Return to the boil and remove from the heat. Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly. Do not boil.
2. Strain the liquid through a double thickness of cheesecloth. Reserve the mussels for another use or remove them from the shells and use them as a garnish.
3. Bring the liquid in the saucepan to a boil and add the cream. Return to the boil and remove from the heat. Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly. Do not boil.
Chef
