Irish Cream Of Mussel Soup Recipe
Recipe Ingredients
32 medium mussels
1 onion, peeled/chopped
1 celery, chopped
1 leek (white part only), chop
1 cup white wine
3 cup fish stock
2 cup heavy cream
4 chervil or substitute parsle
1 salt and pepper to taste
Recipe Preparation
Note: When buying mussels look for small ones that have tightly closed
shells - a sign that they are alive and thus fresher.
Place mussels, wine and fish stock in a stock pot. Add chopped
vegetables. Cover and shake to stir contents. Cook on high heat 4 to
5 minutes. After 5 minutes shake pot again, remove lid and strain
contents into a collander, catching liquid in a bowl. Then strain
soup liquid again through a wire mesh strainer into a saucepan. Over
high heat, boil and reduce soup for 5 minutes.
Meanwhile, remove the mussel meat from most of the shells, leaving
some mussel shells intact for serving as a side dish with the chopped
vegetables.
Pour the heavy cream into reduced soup. Whisk while maintaining the
high heat. Add mussel meat slowly. Whisk gently. Then continue to
stir with a soup ladle until it boils.
Ladle soup into soup bowls. Add sprigs of chervil to top of soup for
garnish.
Serve the remaining mussels on the side with an array of the cooked
chopped vegetables.
Servings: 8
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Foods containing allyl sulfides
( includes pickled shallots, white onions and spring onions)
The onion family of vegetables is rich in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
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Irish Cream Of Mussel Soup Recipe - more fine recipes from Recipes 4U
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This Irish Cream Of Mussel Soup Recipe is one of our Irish Recipes, which have been collected from submissions from our readers and `free to use` sources. Clearly, as there are over 50,000 recipes in our cookbook it is not practical to try out every recipe in the collection, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, let us know.
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