Best Creamy Mussel Soup With Fiery Rouille Recipes

CREAMY MUSSEL SOUP

Steps:

• Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
• In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
• Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
• Serve with a mixture of soft cut french loaf and fried french loaf.
• For fried.
• Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

15-MINUTE SPICY MUSSEL SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
• Open the cans of crushed and diced tomatoes and add them to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
• While the soup heats up, remove the beards from the mussels (just pull off the thread that runs along them, if that thread is there) and gently scrape off any barnacles. Put them in a colander and rinse with cold water. If any mussels are open, tap them. If they close they're fine. If they stay open, discard.
• Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed.
• Ladle into bowls and sprinkle with remaining parsley.

MUSSEL SOUP IN THE MEDITERRANEAN STYLE

Steps:

• Rinse mussels under running water, discarding any that are open. Place in a soup kettle with white wine. Bring to a fast boil over medium-high heat and steam until mussels open. Remove from heat and discard any mussels that refuse to open. Remove mussels from broth, being careful not to pick up sandy sediment. Strain the broth carefully, through a colander lined with cheesecloth, into a measuring cup. Add water to make 4 cups liquid.
• Rinse out soup kettle. Clean and slice the leek thinly and saute it in 2 tablespoons of oil over gentle heat until leek has softened.
• If using salted anchovy, split it in half and rinse under running water to rid it of salt. Pull away the bones. Pat anchovy dry. Mash two garlic cloves and mince with anchovy and half the parsley. Add to leek and saute until garlic starts to turn golden.
• Roughly chop tomatoes. Add to soup kettle with mussel broth and either saffron threads or hot pepper. Let simmer, partly covered, 10 minutes. Taste for seasoning, and add salt and pepper to taste.
• While liquid is simmering, remove the empty half shell from each mussel, leaving only the shell half that has the mussel in it. Discard empty shells.
• Add mussels in shells to the simmering broth, and let warm to serving temperature. While broth is warming, toast the bread slices on both sides. When bread is toasted, cut remaining clove of garlic and rub over bread. Drizzle a little of the remaining olive oil over each slice. Place a bread slice in bottom of each soup bowl.
• When ready to serve, place a ladleful of mussels in each bowl on top of the sliced bread. Pour broth over, discarding hot pepper if used, sprinkle with minced parsley and serve immediately.

CREAM OF MUSSEL SOUP

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

BILLI BI

Steps:

• Scrub mussels well to remove dirt and, if necessary, remove beards.
• Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
• Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
• When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
• Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
• Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

COLD CREAM OF MUSSEL SOUP WITH SAFFRON

Steps:

• Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
• Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
• Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
• When ready to serve, add the tomatoes. Season with salt and pepper.
• Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.