"Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe, and develop your own luscious variation." —Donna Noel, Gray, Maine
- 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 cup water
- 1 cup white wine or chicken broth
- 1 bottle (8 ounces) clam juice
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half-and-half cream
- Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper.
- Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels have opened. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.
- Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil). Yield: 5 servings.
Originally published as Cream of Mussel Soup in Country Woman June/July 2008, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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