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Chunky mussel soup

Recipe from: 7/1/2004 12:00:00 AM
chunky mussel soup

Ingredients 9
Servings 4
Time 25 mins


  • 1.20
    mussels in their shells
  • 250
    dry white wine
  • 1
    bay leaf, fresh if possible
  • 8
    sprigs thyme
  • 15
  • 2
    onions, finely chopped
  • 2
    potatoes, peeled and finely chopped
  • 500
  • sea salt and cracked black pepper


10 mins
Soak the mussels in water for 20 minutes to remove sand. Drain.
Place in a large saucepan with wine, bay leaf and thyme.
Cover and cook over a medium heat, shaking occasionally, for five minutes.
Discard any unopened mussels. Strain the cooking liquid and set aside.
Heat the butter and sauté onion until translucent.
Add the cooking liquid, potatoes and cream.
Cover and simmer for 10 minutes or until the potatoes are soft.
Add the mussels, cook until heated through and season.
Serve with baked sweet potato drizzled with garlic butter.

Read more on: fish/seafood  |  soup  |  sauté

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