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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Cream of Mussel Soup

Cummulative Rating
N/A
Servings
Serves 6-8
Difficulty
Medium

Ingredients

5 Tablespoons unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
2 teaspoons chopped ginger
2 cups dry white wine
1 Tablespoon gf soy sauce
4 lbs. small mussels, cleaned
1 stalk celery, chopped
1/2 small fennel head, chopped
White portion of 1 leek, chopped
1 carrot, chopped
2 cups fish stock
1 bay leaf
1 sprig thyme
1 pinch saffron
1-1/4 cups cream
Salt and white pepper to taste
Fresh grated nutmeg

For garnish:
White portion of 1 leek
1 carrot

Directions

Heat the butter in a large saucepan over low heat. Add garlic, shallots and ginger and cook until soft but not browned. Remove half of the mixture to a second pot. Add wine and soy sauce to the first pot and bring to a boil. Add the mussels, cover pan and cook for 5 minutes. Shell the mussels and set aside. Strain the liquid into the second pot and add the celery, fennel, leek, carrot, fish stock, bay leaf and thyme. Bring to a boil then reduce heat to simmer for 25 minutes.
Meanwhile, shred the leek and carrot for garnish into a fine julienne, about 4" in length. Blanch the leek and carrot in boiling water then transfer to cold water. Drain and set aside.
When vegetables are done, remove bay leaf and thyme sprig and transfer to a food processor or blender and puree. Strain and return to the pan. Add the saffron and cream. Re-warm but do not allow to boil. Season to taste with salt, pepper and fresh grated nutmeg.
To serve:
Arrange the leek and carrot in a circular nest in the center of each soup bowl. Fill the nest with the mussels and pour the hot soup over the nest.
Serve immediately.

Tips

Fish stock can be made ahead and refrigerated.
For fish stock:
Poaching liquid:
1 Tablespoon olive oil
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1/2 medium onion, coarsely chopped
1 small leek, white part only, rinsed thoroughly and coarsely chopped
1/4 lb. medium shrimp with shells, remove shells and reserve shrimp for another use
2 cups water
1 cup dry white wine
Bouquet Garni (bay leaf, thyme sprig, & sprig of parsley)
Prepare poaching liquid:
In a large saucepan or medium stockpot, heat oil over medium heat. Add carrots, celery, onions and leeks; sauté until just tender, about 5 minutes. Add water, wine, reserved shrimp shells and bouquet garni. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

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