Mussel Soup is a delicious seafood dish, perfect as a main course. The mussels are cooked in a tasty sauce made with shallot, onion, parsley, dill, bay leaf, dry white wine and fish stock. The result is a dish rich in flavor and aroma, ideal to enjoy with a toasted bread crouton. This soup is very easy to prepare but guarantees great success at the table.
Brush the mussels thoroughly under running water, removing the beards and discarding any that are already open, then boil them in a saucepan with the white wine, shallot, onion and chopped parsley, bay leaf and dill over very low heat for 5 minutes
The heat will make the mussels open: if any remain closed, discard them
Remove the shellfish from the opened mussels and trim away the tough edge
Cut the carrots and celery into not-too-thin strips, then sauté them in a saucepan with the butter over medium heat for a few minutes without letting them color, stirring constantly to prevent them from sticking to the bottom of the pan
Strain the mussel cooking liquid and pour it into the saucepan with the vegetables
Add the fish stock as well
Reduce the mixture until you obtain about 1 l of soup
At this point add the cream, reserving a few tablespoons, and bring to the boil over medium heat, stirring continuously
Cook until the soup has a creamy consistency, then add the shellfish and heat everything together without boiling, otherwise the mussels will become tough and rubbery
In a jug, whisk the egg yolk and cream using a whisk
Pan
Wooden Spoon
Bowl
Strainer
Store in the refrigerator for up to 2 days
This mussel soup is a specialty of Italian cuisine, particularly from the Lazio region.
Italia
| Energy (kcal) | 94.06 |
| Carbohydrates (g) | 2.46 |
| of which Sugars (g) | 0.81 |
| Fat (g) | 3.56 |
| of which Saturates (g) | 1.12 |
| Protein (g) | 11.1 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.17 |
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