Smoked mussel soup with mustard cream

Recipe from: 3/18/1998 12:00:00 AM
mussel soup

Ingredients 13
Servings 4
Time

Ingredients

  • 210
    g
    smoked mussels
  • 30
    ml
    butter
  • 4
    spring onions, chopped
  • 2
    cloves garlic, chopped
  • 65
    ml
    cake flour
  • 1
    Litres
    milk or chicken stock
  • 125
    ml
    cream
  • salt and milled pepper
  • TOPPING
  • 4
    baguette slices
  • 45
    ml
    wholegrain mustard
  • 100
    g
    Gruyère cheese
  • 100
    ml
    cream
 

Method

 
Drain mussels. Melt butter in a large saucepan, add spring onions and garlic and cook until onions have softened. Whisk in flour. Gradually whisk in milk or chicken stock, then cream. Simmer for 5 minutes, add mussels and simmer for 10 minutes. Season. TOPPING: Toast baguette slices on both sides, spread with some of the wholegrain mustard and place a slice of cheese on top. Grill until cheese has melted and is bubbly. Mix remaining mustard with cream. Float a baguette toast on top of each serving of soup, and add a dollop of mustard cream.
 

Read more on: fish/seafood  |  soup  |  grill
 

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