Cold Mussel Soup
Nutrition
Calories: 1230.46 kcalCarbohydrates: 25.09 gProtein: 46.22 gFat: 101.5 gSaturated Fat: 59.91 gCholesterol: 436.55 mgSodium: 1067.36 mgFiber: 0.2 gVitamin A: 105.87275 IUCalcium: 251.47 mgIron: 14.04 mg
Ingredients
- 3 lb. fresh mussels in shells
- 1 oz. butter
- 1 oz. flour
- 1 cup white wine dry
- 2 large shallots chopped
- 1/2 cup parsley chopped
- 1 qt. heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Clean, scrub, and debeard the mussels.
- Melt the butter in a saucepan. Add the flour. Stir over low heat until roux is light brown. Set aside.
- Combine wine, shallots, and parsley in a large kettle and bring to a boil. Add the mussels, cover, and steam until mussels are opened. Remove the mussels and discard those that did not open.
- Strain the cooking liquid, reduce to 2 cups, and blend in the roux. Add the cream and cook over low heat for about 30 minutes.
- Meanwhile, remove the mussels from shells.
- Season the soup to taste, then strain.
- Refrigerate. To serve, ladle the cold soup over the mussels.