Cream of Mussel Soup Recipe

Cooking Directions

• STEP 1.Clean the mussels thoroughly and discard any that are open or damaged.
• STEP 2.In a large pot, sauté onions, garlic, and celery until softened.
• STEP 3.Add the mussels and white wine to the pot and cover. Cook until the mussels open, then remove from heat.
• STEP 4.Remove the mussels from their shells and set aside. Blend the soup mixture until smooth.
• STEP 5.Return the soup to the pot, add the cream, and heat gently. Season with salt and pepper.
• STEP 6.Add the mussels back to the soup and heat through. Serve hot with crusty bread or garlic croutons.

Cooking Tips

• Make sure to discard any mussels that do not open during cooking.
• For a lighter version, you can substitute half of the cream with milk.
• Garnish the soup with fresh herbs, such as parsley or chives, for added flavor.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup gently on the stovetop, adding a splash of cream if needed.
• Serve the soup hot with a side of crusty bread or garlic croutons for dipping.