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Irish Cream Of Mussel Soup

Irish Cream of Mussel Soup recipe image
This Irish main features Mussels, Onion; peeled/chopped, Celery; chopped, white part only) ; chop, White wine. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1416.0
Dietary: Gluten-free
Description
This Irish main features Mussels, Onion; peeled/chopped, Celery; chopped, white part only) ; chop, White wine. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 32 md Mussels
  • 1 Onion; peeled/chopped
  • 1 Celery; chopped
  • 1 Leek (white part only) ; chop
  • 1 cup White wine
  • 3 cup Fish stock
  • 2 cup Heavy cream
  • 4 Chervil Or substitute parsle
Directions
  1. 1
    Salt and pepper to taste Note: When buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher.
  2. 2
    Place mussels, wine and fish stock in a stock pot.
  3. 3
    Add chopped vegetables.
  4. 4
    Cover and shake to stir contents.
  5. 5
    Cook on high heat 4 to 5 minutes.
  6. 6
    After 5 minutes shake pot again,
  7. 7
    remove lid and strain contents into a collander, catching liquid in a bowl.
  8. 8
    Then strain soup liquid again through a wire mesh strainer into a saucepan.
  9. 9
    Over high heat, boil and reduce soup for 5 minutes.
  10. 10
    Meanwhile,
  11. 11
    remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the chopped vegetables.
  12. 12
    Pour the heavy cream into reduced soup.
  13. 13
    Whisk while maintaining the high heat.
  14. 14
    Add mussel meat slowly.
  15. 15
    Whisk gently.
  16. 16
    Then continue to stir with a soup ladle until it boils.
  17. 17
    Ladle soup into soup bowls.
  18. 18
    Add sprigs of chervil to top of soup for garnish.
  19. 19
    Serve the remaining mussels on the side with an array of the cooked chopped vegetables

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1416.0kcal
% Daily Value *
Total Fat 68.1g105%
Saturated Fat 31.4g157%
Cholesterol 566.0mg189%
Sodium 555.2mg24%
Total Carbohydrate 38.4g13%
Dietary Fiber 0.9g4%
Sugars 10.5g
Protein 140.6g282%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, celery, chop, chopped, cream, fish, heavy, irish, main, mussel, mussels, onion, only, parsle, part, peeledchopped, soup, stock, substitute, title
Read it online: https://www.chefs-mate.com/recipe/irish-cream-of-mussel-soup/