Help need a recipie fpr mussel soup not fancy just plain?!
3/4 pt Mussels
3 c Cold water
2 oz Butter
1 oz Flour
1/2 c Single cream
Salt and pepper
Instructions:
Wash the mussels thoroughly. Heat in a dry drying pan until the shells
open. Shell and beard the mussels.
In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove
from heat and stir in water, plus any liquid left from frying pan. Add salt
and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from
heat. Stir in mussels and cream. Adjust seasoning and serve immediately.
Answers: Cream of Mussel Soup
3/4 pt Mussels
3 c Cold water
2 oz Butter
1 oz Flour
1/2 c Single cream
Salt and pepper
Instructions:
Wash the mussels thoroughly. Heat in a dry drying pan until the shells
open. Shell and beard the mussels.
In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove
from heat and stir in water, plus any liquid left from frying pan. Add salt
and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from
heat. Stir in mussels and cream. Adjust seasoning and serve immediately.
Ok, here is a pretty simple recipe i use:
Ingredients
4 lbs mussels , cleaned
2 shallots , diced
2 cups dry white wine
3 tablespoons butter or 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)
to taste salt and pepper , to taste
to taste basil , chopped for garnish
to taste chervil , leaves chopped for garnish
a tsp of cream
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.
Clam and Mussel Soup: Brodetto di Cozze e Vongole
Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Frito Misto
1/2 cup plus 1/2 cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 carrot, cut into 1/8-inch dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield 1/4 cup
In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
Preheat the oven to 400 degrees F.
In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.