Quick mussel soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 1 | Leek, finely sliced | |
| 1 | Stakl celery, fiely chopped | |
| 2 | tablespoons | Butter |
| 3 | Cloves garlic, crushed | |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Salt |
| ⅓ | cup | Chopped parsley |
| 2 | cups | Shelled mussels, drained, reserving liquid |
| 1¼ | cup | Dry white wine |
| 2 | cups | Fish broth |
| 1 | tablespoon | Butter, softened |
| 1 | tablespoon | Flour |
Directions
In large pot, brown onion, leek, and celery in 2 tb butter. Add garlic, sage, salt, and parsley. Stir in reserved mussel liquid, wine and broth; bring to a boil, then remove from heat. Mold softened butter and flour together to form a ball; add this in small bits to soup, stirring constantly until soup is smooth. Add mussels; heat thoroughly. Serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94