Mussel Soup With Vegetables Recipe
Mussel Soup is flavorful and extremely satisfying. The master blend of Leeks, potatoes, carrots, garlic clove, butter, white wine, sprig thyme, egg yolks, sour cream and lemon juice goes well with the mussels with pepper and salt adding to the flavor making Mussel soup lips smacking soup.
Summary
Ingredients
| 4 leeks, white part only | ||
| Celery stick | 2 | |
| Potatoes | 1/2 Pound, finely grated | |
| Carrots | 1/2 Pound, finely grated | |
| Garlic | 1 Clove (5gm), quartered | |
| Butter | 2 Tablespoon | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Thyme Sprig | 1 Small | |
| Bay Leaf | 1 | |
| 2 quarts mussels in their shells | ||
| Egg yolks | 2 | |
| Creme fraiche | 3/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Trim the leeks and remove the outer skin.
Slice in quarters lengthwise and then in 1/2 inch (1.25 cm) slices across.
Wash thoroughly.
Wash the celery and chop the stalks and leaves.
Put all the vegetables into a large casserole with the butter.
Cover and microwave on HIGH for 5 minutes.
Stir the white wine and 1 1/4 cups (300 ml/1/4 pint) of hot water into the vegetable mixture.
Add the thyme and bayleaf.
Stir well.
Cover and microwave on HIGH for 10 minutes.
Scrub the mussels and wash carefully in plenty of cold running water, discarding any that are already open or have broken shells.
Put the mussels into another casserole, cover and micro wave on HIGH for 4 minutes, shaking gently every minute.
When the mussel shells have all opened, remove the mussels from the shells and filter the cooking liquid through fine muslin or a coffee filter.
Discard any mussels that have not opened.
Disca rd the thyme and bayleaf from the vegetable casserole and puree the mixture in a food processor.
Add the cooking liquid from the mussels.
Beat the egg yolks, sour cream (creme fraiche) and lemon juice together in a soup tureen.
Gradually pour the puree over, whisking with a hand whisk.
Stir in the mussels and salt and pepper to taste.
Slice in quarters lengthwise and then in 1/2 inch (1.25 cm) slices across.
Wash thoroughly.
Wash the celery and chop the stalks and leaves.
Put all the vegetables into a large casserole with the butter.
Cover and microwave on HIGH for 5 minutes.
Stir the white wine and 1 1/4 cups (300 ml/1/4 pint) of hot water into the vegetable mixture.
Add the thyme and bayleaf.
Stir well.
Cover and microwave on HIGH for 10 minutes.
Scrub the mussels and wash carefully in plenty of cold running water, discarding any that are already open or have broken shells.
Put the mussels into another casserole, cover and micro wave on HIGH for 4 minutes, shaking gently every minute.
When the mussel shells have all opened, remove the mussels from the shells and filter the cooking liquid through fine muslin or a coffee filter.
Discard any mussels that have not opened.
Disca rd the thyme and bayleaf from the vegetable casserole and puree the mixture in a food processor.
Add the cooking liquid from the mussels.
Beat the egg yolks, sour cream (creme fraiche) and lemon juice together in a soup tureen.
Gradually pour the puree over, whisking with a hand whisk.
Stir in the mussels and salt and pepper to taste.
Chef
