4 - 6
How to cook English Mussel Soup
- 6 pints/3 liters mussels
- 2 medium onions
- 4 ounces/125 g butter
- 2 ounces/60 g flour
- 1/2 bottle Burgundy-type dry white wine
- 1/2 pint/1/4 liter double cream
- 1/2 pint/1/4 liter pint water
- 3 tablespoons finely chopped fresh parsley
- 1 finely crushed clove garlic
- Juice of half a lemon
- Salt and freshly ground white pepper to taste
- Sort the mussels into open and closed ones, discarding the open ones, as they are dead! Wash them well in an abundance of cold water, letting the grit sink to the bottom, take them out and drain them.
- Take a large enamel pan of the modern variety-put in the mussels, cover with the wine and put on a lid. Bring to the boil, shaking the pan from time to time. When all the mussels have opened under this treatment (discard any that haven't), strain them and reserve the cooking liquor. Scrape out the mussels from their shells and remove and discard the dark grey beards.
- Melt the butter in another heavy pan. When it is foaming, add the onion and garlic, cover with a lid, reduce the heat and soften the onions. Stir in the flour and gradually add the cooking liquor, stirring all the time to ensure that you have a smooth soup.
- Add sufficient water, depending on how thick you want the finished dish-soup or stew. Season well with salt, pepper and lemon juice.
- Add the cream and finally, just before serving, add the mussels and freshly chopped parsley. Do not let the soup boil again or the mussels will shrivel up into tough pieces.
The English Mussel Soup recipe very easy to prepare and so good!
This recipe for English Mussel Soup serves/makes: 4 - 6
The English Mussel Soup recipe is adopted from The Fine English Cookery by Michael Smith 1998
Main Ingredient: Mussels
Preparation Method: Soup/Stew