Best 3 Creamy Mussel Soup With Fiery Rouille Recipes

CREAMY MUSSEL SOUP WITH FIERY ROUILLE

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.

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).

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.