Chunky mussel soup

Name: Chunky mussel soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bistro
Ingredients: 1.20 kg mussels in their shells; 250.00 ml wine dry white; 1.00 bay leaves; 8.00 fresh thyme sprigs; 15.00 ml butter; 2.00 onion finely chopped; 2.00 potatoes peeled, finely chopepd; 500.00 ml cream; 0.00 sea salt and freshly ground black pepper

4 servings Prep: 25 mins, Cooking: 10 mins

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Relax over a bowl of chunky mussel soup with sweet potato drizzled in garlic butter.

By Food24 November 03 2009

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Ingredients (9)

1.20 kg	mussels — in their shells
250.00 ml	wine — dry white
1.00	bay leaves
8.00	fresh thyme — sprigs
15.00 ml	butter
2.00	onion — finely chopped
2.00	potatoes — peeled, finely chopepd
500.00 ml	cream
0.00	sea salt and freshly ground black pepper

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Method:

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 saut&eacute 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.