CREAMY MUSSEL SOUP WITH FIERY ROUILLE

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Creamy Mussel Soup with Fiery Rouille image

Make and share this Creamy Mussel Soup with Fiery Rouille recipe from Food.com.

Provided by Norahs Girl

Categories     Mussels

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 onions, finely chopped
2 tablespoons salted butter
1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil
4 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon dried herbs
1 pinch saffron or 1 pinch ground turmeric
1/4 cup flour
8 cups fish stock or 8 cups chicken stock
2 medium tomatoes, skinned and chopped
1/3 cup sun-dried tomato pesto or 1/3 cup tomato paste
1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
2 teaspoons sugar
1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels
1/2 cup cream, thick
seasoning salt
4 -6 cloves garlic, crushed
3 fresh chili peppers, very finely chopped (with pips)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 slice white bread, soaked in a little of the soup and mashed
1/4 cup mayonnaise

Steps:

  • -------------MUSSELSOUP-------------------.
  • Sauté the onions in the butter/oil mixture.
  • Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
  • Add the stock and fresh tomatoes.
  • Reduce the heat and simmer for 20 minutes.
  • Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
  • Add the cream and adjust the seasoning.
  • If the soup tastes weak allow to reduce by cooking without a lid for a while.
  • Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
  • ---------ROUILLE-----------.
  • Mix all ingredients together thoroughly and serve with seafood soups and stews.

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