Mussel Garlic Soup
Servings: 4 to 6
  • A little butter or olive oil
  • 7 cloves garlic, minced
  • 4 green onions, minced
  • 1 cup [250 mL] freshly chopped parsley
  • 1 1/2 cups [375 mL] white wine
  • 3 pounds [1.4 kg] mussels, bearded
  • 2 cups [500 mL] heavy cream
  • White ground pepper, to taste
  • Fresh peeled tomato dices, to garnish
  • Asparagus tips, to garnish
  • Melt butter or olive oil into a large casserole without coloring.
  • Soften together minced garlic and green onions along with chopped parsley into hot fat.
  • Pour in white wine, stirring until reduced by 3/4th.
  • Add mussels, cover and leave mussels to simmer until shells open-up [throw away unopened shells].
  • Using a slotted spoon, remove mussels from casserole draining mussels over a bowl; keep separately.
  • Pour in cream into casserole and leave to reduce slightly.
  • Season with ground white pepper then strain creamy mixture into a clean casserole.
  • Stir in strained reserved mussels cooking liquid.
  • Remove mussels from shells; throw away shells, remove tendons then reserve mussels.
  • Reheat strained creamy soup until really hot, without boiling.
  • Evenly arrange afew fresh peeled tomato dices and asparagus tips into each of 4 to 6 soup bowls.
  • Evenly transfer reserved mussels into soup bowls.
  • Evenly pour in hot creamy soup; serve immediately.