MUSSEL SOUP
Steps:
- Preheat the oven to 375 degrees F.
- 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.
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Ubaidullah Khokhar
[email protected]I've made this soup several times and it's always a winner. It's so flavorful and comforting. I highly recommend it!
Angela Ussivane
[email protected]This soup is always a hit at parties. I usually double the recipe so that I have plenty of leftovers.
rAnO aBbAsii
[email protected]I'm not a huge fan of mussels, but I thought I'd give this recipe a try. I'm glad I did! The soup was delicious and the mussels were cooked perfectly.
Consuelo Marin
[email protected]Yum!
Md Mofij
[email protected]I love that this recipe uses simple, everyday ingredients. It's one of my go-to recipes when I'm short on time.
Jinna Oksman
[email protected]This soup is so easy to make, yet so impressive. I've served it to guests several times and they've always raved about it.
Nomi nomi
[email protected]I was short on time, so I used frozen mussels. The soup still turned out great!
Maria Rivera
[email protected]This soup is the perfect comfort food for a cold winter day.
Adem Bex
[email protected]I'm not usually a fan of mussels, but this soup changed my mind. The broth is so flavorful and the mussels are tender and juicy. I'll definitely be making this again.
LaDla Kayani
[email protected]5 stars! This soup is now in my regular rotation. It's so easy to make and always a hit with my friends.
MD Rubel Uddin
[email protected]Easy to follow recipe and turned out delicious! I added a bit of extra garlic and a pinch of red pepper flakes for some heat. Served with a side of crusty bread for dipping.
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[email protected]My family loved this mussel soup! The broth was flavorful and the mussels were cooked perfectly. I will definitely be making this again.