Difference between revisions of "Sea Mussel Soup"
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== See also == | == See also == | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
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[[Category:Norwegian Recipes]] | [[Category:Norwegian Recipes]] | ||
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[[Category:Norwegian Soups]] | [[Category:Norwegian Soups]] | ||
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[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
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[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
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[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Revision as of 11:17, 31 March 2012
Description
Serves 4
File:1256987151.jpg
Sea Mussel Soup
Ingredients
- 2.2 lbs. fresh sea mussels
- 3 shallots
- 3 cloves of garlic
- 1/2 cup white wine
- 1 1/2 cup heavy cream
- 1/4 gram crushed saffron
- 1/2 teaspoon curry
- Fresh herbs (finely chopped)
- 1.7 oz. butter
- salt and pepper
Directions
- In a pan, fry finely chopped shallots, crushed garlic, herbs and spices in butter.
- Add the mussels and white wine.
- Let it steam under a lid for 4–5 minutes.
- Add the cream and let cook for 3–4 minutes.
- Season with salt and pepper.
- Serve the soup with the mussels in it, bread and butter.
