Mussel Soup
A velvety French bistro style soup featuring fresh mussels simmered in white wine, aromatic herbs, and rich cream.
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Ingredients
- 2 lbs fresh mussels, scrubbed
- 2 tbsp unsalted butter
- 1/2 cup shallots, minced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups fish stock
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat.
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2
Add 1/2 cup minced shallots and 4 minced garlic cloves, cooking for 3 minutes until softened.
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3
Pour in 1 cup dry white wine and 2 cups fish stock, bringing the liquid to a simmer.
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4
Add 2 lbs scrubbed fresh mussels, cover tightly, and steam for 5 minutes until shells open fully and reach 145F. Discard any unopened mussels.
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5
Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh parsley, then warm through for 1 minute before serving.
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