Indulge in the flavors of New England with this Cream of Mussel Soup recipe. Every cook in the region has their own version of this soup, allowing for personal preferences and regional herbs to shine through. Start with this recipe and feel free to customize and develop your own luscious variation of this delicious soup.
INGREDIENTS:
- 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 cup water
- 1 cup white wine or chicken broth
- 1 bottle (8 ounces) clam juice
- ¼ cup minced fresh parsley
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup half-and-half cream
PREPARATIONS:
- Tap the mussels to ensure they are alive; discard any that do not close. Set aside. In a stockpot, combine finely chopped onions, finely chopped celery, water, white wine or chicken broth, clam juice, minced fresh parsley, minced garlic cloves, salt, and pepper.
- Bring the mixture to a boil. Reduce heat and add the mussels. Cover and simmer for 5-6 minutes or until the mussels have opened. Remove the mussels with a slotted spoon, discarding any unopened ones. Set aside the opened mussels and keep them warm.
- Cool the cooking liquid slightly. In batches, process the cooking liquid in a blender until blended. Return all the blended liquid to the pan. Add the half-and-half cream and the reserved mussels. Heat the soup through without boiling.
YIELD: 5 servings
PREP: 35 minutes COOK: 10 minutes
SPECIAL INSTRUCTIONS:
- Ensure that all the mussels are alive before cooking. Discard any mussels that do not close when tapped.
- Do not overcook the mussels. Simmer them just until they open to preserve their tenderness and flavor.
- Blend the cooking liquid in batches to achieve a smooth consistency.
TIPS:
- Serve the Cream of Mussel Soup as a comforting and flavorful appetizer or main course.
- Garnish the soup with additional minced fresh parsley for a pop of color and added freshness.
- Serve the soup with crusty bread or oyster crackers to complement the flavors and provide texture.
Cream of Mussel Soup captures the essence of New England flavors with its luscious combination of fresh mussels, aromatic vegetables, and rich cream. This recipe serves as a starting point for you to develop your own unique variation, taking inspiration from regional herbs and your personal preferences.
Begin by scrubbing the fresh mussels and removing their beards before combining them with finely chopped onions, celery, water, white wine or chicken broth, clam juice, minced fresh parsley, minced garlic cloves, salt, and pepper. Simmer the mixture until the mussels open, then remove them from the pot.
After cooling the cooking liquid slightly, blend it in batches until smooth. Return the blended liquid to the pan, add the half-and-half cream, and heat the soup through without boiling. Finally, add the reserved mussels back to the soup.
Cream of Mussel Soup is best served as a comforting and flavorful appetizer or main course. Garnish each bowl with additional minced fresh parsley for a burst of color and freshness. Pair the soup with crusty bread or oyster crackers to enhance the flavors and add texture to each spoonful.
Feel free to experiment and develop your own luscious variation of this soup, incorporating regional herbs and your personal touch. Embrace the flavors of New England and savor the delightful combination of fresh mussels and creamy broth in every spoonful.
