Mussels are one of my favorite seafood. I have no preference as to how they should be cooked because they are delicious in every way. Here is a soup recipe that is perfect for the rainy days.
24 pieces mussels, cleaned and beards removed
3 sweet onions, chopped
1 celery stick, chopped
1 cup white wine
1 1/2 cups fish stock
4 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
2 cloves garlic, crushed
1 teaspoon plain flour
Salt and pepper to taste
Dill sprigs to serve
Place the mussels, 1/3 of the onions, celery and wine in a large saucepan over high heat. Bring it to a boil. Cover the pan and shake it every 3 minutes. Remove mussels that are open and place them on a plate. Keep them warm. Discard empty shells and unopened mussels. Strain the remaining liquid and discard the vegetables. Set aside.
Heat the fish stock, parsley, bay leaf and thyme in the same saucepan over high heat. Bring it to a boil and then reduce the heat. Cover the saucepan and let it simmer for 10 minutes. Remove the herbs and discard them.
In a heavy pot or Dutch oven over medium heat, melt the butter and sauté the garlic and remaining onions until soft, around 3-5 minutes. Stir in the flour and slowly add the reserved liquid from the mussels and the fish stock. Increase the heat to high and bring it to a boil. Reduce the heat and simmer uncovered for another 10 minutes. Season it with salt and pepper.
Place the mussels in individual soup bowls. Ladle soup over the mussels and garnish with dill. Serve immediately with bread.
Photo Courtesy Of: naotakem