Mussel Soup

Name: Mussel Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 9 inches baguette; 1 bay leaf; 1 rib celery, chopped; 237 milliliters dry white wine; 1 fennel bulb, chopped; 1 clove garlic, minced; 0 teaspoons fresh-ground black pepper; 177 milliliters heavy cream; 1 kilograms mussels, scrubbed and debearded; 5 Tbsps olive oil; 1 onion, chopped; 1 Grated zest of orange; 3 plum tomatoes, chopped; 113 grams prosciutto or other flavorful ham, chopped; 1 teaspoon salt; 0 teaspoons turmeric; 710 milliliters water

Mussel Soup might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 682 calories, 27g of protein, and 50g of fat per serving. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of orange zest, onion, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

In a large pot, heat 3 tablespoons of the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.

Ingredients you will need

Orange Zest

Vegetable

Bay Leaves

Tomato

Turmeric

Celery

Fennel

Garlic

Onion

Wine

Meanwhile, heat the broiler.

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Broiler

Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.

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Bread

Cooking Oil

Equipment you will use

Baking Sheet

Discard any mussels that are broken or do not clamp shut when tapped.

Ingredients you will need

Mussels

Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.

Ingredients you will need

Mussels

Pepper

Water

Salt

Equipment you will use

Pot

As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Slotted Spoon

Pot

Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.

Ingredients you will need

Prosciutto

Baguette

Bay Leaves

Mussels

Cream

Soup

Wine Recommendation: In Provence, where fish soups are staples, they're washed down with bottles of the delicious local pink wines. Look to the mourvdre-based ross from Bandol for a perfect match.

Ingredients you will need

Fish

Wine

Equipment

Ingredients

Servings:

9inches

baguette 1

bay leaf 1rib

celery, chopped 237milliliters

dry white wine 1

fennel bulb, chopped 1clove

garlic, minced 0teaspoons

fresh-ground black pepper 177milliliters

heavy cream 1kilograms

mussels, scrubbed and debearded 5Tbsps

olive oil 1

onion, chopped 1

Grated zest of orange 3

plum tomatoes, chopped 113grams

prosciutto or other flavorful ham, chopped 1teaspoon

salt 0teaspoons

turmeric 710milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.