Cream of Mussel Soup Recipe – The Cook's Cook

Adapted from The Seafood Cookbook, Pierre Franey and Bryan Miller (1986 Times Books)

Ingredients
•3 tablespoons unsalted butter
•¼ cup chopped shallots
•¼ cup chopped onion
•1 teaspoon chopped garlic
•½ teaspoon saffron threads
•2 quarts mussels, well-scrubbed with beards removed
•Tabasco sauce, to taste
•¼ cup finely chopped fresh parsley leaves
•1½ cups dry white wine
•2 cups heavy cream
•1 cup light cream
•Salt and freshly ground black pepper, to taste

Preparation

Melt the butter in a soup pot over medium-high heat. Add the shallots, onion, garlic, and saffron. Cook, stirring, for about 3 minutes. Add the mussels, Tabasco, parsley, and wine. Cover and cook until the mussels have opened, about 5 minutes.

Add the creams to the cooking liquid and bring to a boil. Season with salt and pepper. If necessary, keep warm over low heat.

About the author

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

Cream of Mussel Soup

Ingredients

Preparation

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