Cream of mussel soup

Ingredients for Making Mussel Soup with Cream

  1. Fresh frozen mussels 300 grams
  2. Smoked bacon 70 grams
  3. Medium sized potatoes 1-2 pieces
  4. Medium-sized leek (white leg) 1 piece
  5. Fresh parsley 5-6 branches
  6. Cream 200 milliliters
  7. Garlic medium sized 1-2 cloves
  8. Dry white wine 100 milliliters
  9. Olive oil for frying
  10. Salt to taste
  11. Ground black pepper to taste
  12. Ground nutmeg on the tip of a knife
  13. Pure cold cold water 3.5 cups
  14. Wheat flour 1 teaspoon with top
  • Main Ingredients Mussels and Scallops, Cream
  • Serving 3 servings


Kitchen stove, Small pan with a lid - 2 pieces, Small bowl, Cutting board, Knife, Colander, Kitchen gloves, Plate - 3 pieces, Saucer - 2 pieces, Frying pan with a lid, Wooden spatula, Strainer, Glass, Scoop, Deep dishes for serving, tablespoon

Making mussel soup with cream:

Step 1: prepare the mussels.

Spread the mussels in a small bowl and leave aside to defrost to room temperature.

Meanwhile, we put on a small fire a pan with ordinary cold water and cover it with a lid. Attention: the liquid should fill the tank halfway. When the water boils, slightly salt it and mix thoroughly with a tablespoon. Gently spread thawed mussels into the pan. After boiling again, cook seafood for 3-4 minutes. Immediately after that, turn off the burner, and the container with the contents, holding the kitchen tacks, drain through a colander into the sink. Leave the mussels aside to cool to room temperature.

Step 2: prepare the leek.

We clean the leek from the top peel and rinse slightly under running water. We spread the component on a cutting board and use a knife to grind it into circles with a width no more than 5 millimeters. Pour finely chopped onions into a clean plate.

Step 3: prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and then pour into a free saucer.

Step 4: prepare the garlic.

With a knife, peel the garlic from the husks and rinse slightly under running water. We spread the cloves on a cutting board and chop it very finely. Pour the crushed component into a clean saucer.

Step 5: prepare smoked lard.

Spread the fat on a cutting board and, using a knife, peel off the hard skin. Then cut the component into small cubes and transfer to a clean plate.

Step 6: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into small cubes. The crushed component is transferred to a clean plate.

Meanwhile, put another pan on medium heat with 3 cups of clean cold water. We cover everything with a lid and wait for the liquid to boil. Immediately after that, salt water to taste, mix everything thoroughly and carefully spread the chopped potatoes. Cook it for 25-30 minutes until ready. In the meantime, we begin to cook the dish itself.

Step 7: prepare the mussel soup with cream.

Pour into the pan 2-3 tablespoons olive oil and put on a small fire. When the container with the contents warms up well, make a very small fire and put the chopped leek, parsley and garlic into it. We cover everything with a lid and simmer until the onion is soft and begins to exfoliate into rings.

Immediately after this, remove the lid, and add pieces of bacon to the pan. Mix everything thoroughly with a wooden spatula and continue cooking 10 minutes more.

Then we spread the boiled mussels and pour everything with dry white wine. Again, mix everything thoroughly with improvised inventory, cover and simmer for 15 minutes.

After the allotted time has passed, turn off the burner, and carefully transfer the contents of the pan to a pot of cooked potatoes (by this time the component will be cooked). Mix everything thoroughly with a tablespoon and wait for the soup to boil. Immediately after this pour the cream, cover the pan with a lid and cook the dish over low heat for 10 minutes.
While everything is boiling on our stove, we will prepare a floury liquid mixture so that our soup takes a little and becomes viscous. Pour the flour into a half glass of clean water and mix everything thoroughly with a tablespoon until smooth.
After the time allotted for cooking the soup, remove the lid and pour the flour mixture through the strainer. Mix well with a tablespoon. When the dish boils again, pour salt, black pepper and nutmeg into it to taste. We extend the cooking time under the lid for 10 minutes, and then turn off the burner.

Step 8: serve the mussel soup with cream.

Immediately after the mussel soup with cream is ready, use a scoop to pour it into deep plates and serve it to the dining table.

For decoration, you can sprinkle the dish with finely chopped parsley. The soup is very tasty, aromatic and hearty. So you can easily eat it without bread.
Good appetite!

Recipe Tips:

- for cooking soup, you can use cream with a low percentage of fat content;

- for chopping garlic, you can use a garlic squeezer;

- Before transferring the stewed ingredients from the pan to the pan, it is necessary to check the readiness of the potatoes. It must be completely cooked and soft.