Creamy Mussel Soup
Number of Servings: 4
Source: cdkitchen.com
Ingredients
1.5 lb (750 g) fresh PEI Mussels
1 onion, sliced
2 stalks, celery
1 clove garlic, mashed
3 slice parsley sprigs
1 cup (250 mL) water
3 Tbsp (45 mL) butter
3 Tbsp (45 mL) flour
2 cups (250 mL) milk
3 Tbsp (45 mL) cream
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Combine onion, celery, garlic and parsley with the water in a large stainless pot.
- Add mussels, cover and steam until they have opened. Remove, cover and keep warm. Discard any shells that do not open up.
- Blend flour and butter over medium heat. Add milk and strained broth. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.