Cream of Mussel Soup
Denise Landis is the founder & CEO of The Cook's Cook.
Adapted from The Seafood Cookbook, Pierre Franey and Bryan Miller (1986 Times Books)
- Servings Serves 4
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup chopped shallots
- ¼ cup chopped onion
- 1 teaspoon chopped garlic
- ½ teaspoon saffron threads
- 2 quarts mussels, well-scrubbed with beards removed
- Tabasco sauce, to taste
- ¼ cup finely chopped fresh parsley leaves
- 1½ cups dry white wine
- 2 cups heavy cream
- 1 cup light cream
- Salt and freshly ground black pepper, to taste
Preparation
1. Melt the butter in a soup pot over medium-high heat. Add the shallots, onion, garlic, and saffron. Cook, stirring, for about 3 minutes. Add the mussels, Tabasco, parsley, and wine. Cover and cook until the mussels have opened, about 5 minutes.
2. Add the creams to the cooking liquid and bring to a boil. Season with salt and pepper. If necessary, keep warm over low heat.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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