How to make it

  • Melt 2 tablespoons unsalted butter in nonaluminium stockpot over medium-high heat.
  • Add leek, celery and shallots and saute until wilted and just beginning tro colour approx 5 minutes.
  • Add peppercorns, allspice, bay leaf and thyme and saute 2 - 3 minutes to flavor vegetables.
  • Add mussels and toss gently to blend.
  • Pour in cider and bring to a simmer
  • Cover and steam 5 minutes.
  • Remove, opened mussels using slotted spoon and transfer to large bow.
  • Cover with damp cloth and keep warm.
  • Continue cooking remaining mussels until opened about 5 minutes.
  • Transfer opened mussels to bowl; discard any unopened mussels.
  • Reserve broth.
  • Remove mussels from shells.
  • Reserve 2 shells for each serving of soup; discard remaining shells.
  • Ladlle reserved broth through strainer lined with several layers of moistened cheescloth
  • Rinse and dry stockpot.
  • Melt remaining 1/4 cup butter in stockpot over medium-high heat until foamy.
  • Add flour and whisk 2-3 minutes.
  • Blend in broth 1 cup at a time
  • Cook until mixture begins to thicken.
  • Stir in cream, nutmeg , salt & pepper.
  • Continue cooking until slightly thickened and very smooth
  • Reduce heat to low add mussels and stir until just heated through.
  • Taste and adjust seasoning
  • Ladle soup into heated bowls.
  • Garnish with reserved shells.
  • Sprinkle with chives and serve.

Reviews & Comments 3

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    " It was excellent "
    liezel ate it and said...
    Love soups like this. Excellent recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Now you see, I'm Scot-the good taste must be inbred. Ho,ho.
    Was this review helpful? Yes Flag
  • robertg 10 years ago
    Sounds great!!!Bob
    Was this review helpful? Yes Flag

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