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Mussel soup

Recipe from: 2/20/2003 12:00:00 AM
Ingredients 13
Servings 8


  • 3
    tomatoes, peeled
  • 1
    onion, chopped
  • 1
    celery stick, chopped
  • 1
    garlic clove
  • 105
    (1 can) smoked mussels in oil
  • fresh or dried basil
  • 1
    vegetable stock cube
  • 250
  • 250
  • 50
    (1 packet) white sauce powder, blended with a little milk
  • 250
    fresh cooked mussels, shelled
  • 12
    fresh cooked mussels in their shells
  • salt and pepper to taste


Process the tomatoes, onion, celery, garlic and smoked mussels (with the oil) in a food processor until smooth.
Season to taste with basil.
In a saucepan, dissolve the vegetable stock cube in 1 litre boiling water and add the smoked mussel mixture, cream and milk.
Bring to the boil and thicken with the white sauce powder and milk.
Add the fresh mussels and heat until the soup just comes to the boil.
Remove from the heat and season to taste with salt and pepper.
Serve with freshly baked bread.

Read more on: fish/seafood  |  soup

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