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Mussel Soup II

Type: Fish, Shellfish
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozMussels - well scrubbed,
  De-bearded, and rinsed in
  Several changes of water
1 cup 237mlDry white wine
1 cup 237mlWater
1 tablespoon 15mlFresh lemon juice
1   Bay leaf
1 teaspoon 5mlCrab boil
3   Bacon - chopped
1 cup 62g / 2.2ozChopped yellow onion
1 cup 146g / 5.1ozChopped leeks, whites only - well rinsed
2 teaspoons 10mlMinced garlic
1/2 teaspoon 2.5mlSalt
1   Cayenne
2   Bay leaves
2 sections  Fresh thyme
1 lb 454g / 16ozBaking potatoes, like russets - peeled, diced,
  And blanched
2 cups 474mlMilk
1 cup 237mlHeavy cream
1 cup 237mlLoaf French bread - cut 1/2" thk slices (small)
2 cups 292g / 10ozGarlic cloves - peeled, crushed (large)
1/4 cup 36g / 1.3ozChopped fresh parsley - for garnish

Recipe Instructions

Preheat the oven to 375 degrees.

In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.

In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.

Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F28) - from the TV FOOD NETWORK

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