Mussel soup

Recipe from: 11/5/1998 12:00:00 AM
Ingredients 11
Servings 10
Time

Ingredients

  • 500
    g
    frozen or canned mussels
  • 60
    ml
    butter
  • 1
    large onion, chopped
  • 2
    Litres
    homogenised milk
  • 2
    chicken stock cubes
  • 240
    ml
    cake flour
  • 3
    bay leaves
  • pinch dried origanum
  • 25
    ml
    chopped fresh parsley
  • salt and freshly ground black pepper
  • 250
    ml
    dry white wine
 

Method

 
Place the mussels in a mixing bowl, pour over 500 ml water and set aside. Heat the butter in a large, heavy-based saucepan and sauté; the onion until soft. Heat the milk and stock cubes together. Sprinkle the flour over the onion and butter mixture, remove from the heat and gradually stir in the milk. Beat until smooth and return to the heat. Add the remaining seasonings, except the wine, mussels and water. Stir until the mixture comes to the boil. Simmer slowly until flavoursome. Add the white wine and simmer for five minutes. Adjust the seasoning if necessary and serve hot.
 

Read more on: fish/seafood  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.