Mussels Soup is a delicious seafood dish, perfect as a second course. The mussels are cooked in a tasty sauce made from shallots, onion, parsley, dill, bay leaves, dry white wine, and fish broth. The result is a dish rich in flavors and aromas, ideal to enjoy with a toasted bread crust. This soup is very simple to prepare but ensures great success at the table.
Scrub the mussels thoroughly under running water, removing the beards and discarding any that are already open, then boil them in a saucepan with white wine, shallots, onion, and chopped parsley, bay leaf, and dill on the lowest heat for 5 minutes.
The heat will open the mussels: if any remain closed, discard them.
Remove the meat from the opened mussels and discard the hard edges.
Slice the carrots and celery into not too thin strips, then sauté them in a saucepan with butter over medium heat for a few minutes without browning, stirring continuously to prevent sticking to the bottom of the pan.
Strain the cooking liquid from the mussels and pour it into the saucepan with the vegetables.
Also add the fish broth.
Reduce the mixture until you obtain about 1 liter of soup.
At this point, add the cream (minus a few tablespoons) and bring to the boil over medium heat, stirring continuously.
Let it cook until the soup has a creamy consistency, then add the mussels and heat everything together without boiling; otherwise, the mussels will become tough and rubbery.
In a jug, beat the yolk and cream using a whisk.
Pan
Wooden Spoon
Bowl
Strainer
Store in the refrigerator for a maximum of 2 days
This mussels soup is a specialty of Italian cuisine, particularly from the Lazio region.
Italy
| Energy (kcal) | 92.42 |
| Carbohydrates (g) | 2.49 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 3.5 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 10.88 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.17 |
