|
Dish of 19 Jan 2010
BLACK MUSSEL AND POTATO SOUP
6 servings
Fresh or frozen mussels work equally well in this easy soup. Serve with crusty bread.
|
|
36 black mussels
50 gm butter
2 medium waxy potatoes, peeled and cut into cubes
1 onion, finely chopped
5 ml (1 teaspoon) garlic, minced
45 ml (3 tablespoons) fresh parsley, finely chopped
2,5 ml (1/2 teaspoon) dried oregano
1 bay leave
30 ml (2 tablespoons) flour
250 ml (1 cup) fish stock
500 ml (2 cups) milk
125 ml (1/2 cup) white wine
125 ml (1/2 cup) cream
salt and freshly ground black pepper to taste
1. If using fresh mussels, steam them in a little water just until they open, discarding those that stay shut. Drain the mussels and reserve the liquid. Pour the liquid through a sieve and set aside. Defrost frozen mussels and rinse well in cold water.
2. Soften the onions and potatoes in the butter. Add the garlic, parsley and oregano. Remove from the heat and stir in the flour. Add a cup of mussel liquor or fish stock slowly, making sure there are no lumps. Add the milk and wine and cook stirring, until the soup begins to thicken. Add the bay leave and simmer gently for 10 minutes. Add the salt and pepper to taste. Just before serving, add the cream and mussels and heat through without allowing to boil.
3. Serve in warm soup bowls with crusty bread.
|
;)