Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Cream Mussel

Print this Recipe    Cream Mussel

Cream of Mussel Soup

1 lb. mussels, scrubbed, debearded
2 shallots, chopped
2 sm. onions, chopped
Several sprigs parsley
1 cup dry white wine
2 tbsp. unsalted butter
1 bay leaf
2 cup heavy cream
1/2 tsp. stem saffron
1 egg yolk, beaten
Salt and pepper

Place mussels in heavy pot along with shallots, onions, parsley,
wine, butter, bay leaf and salt and pepper. Bring to boil and
simmer until mussels open, about 6 minutes. Strain contents of
pot through cheesecloth or fine sieve. Discard mussels. Bring
strained liquid to boil. Add cream and saffron. Bring to boil
again, remove from heat and stir in egg. Return to heat and stir
as soup thickens slightly. Do not boil. Serve hot or cold. Serves
4 to 6.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.