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| French mussel soup |
Serves 4 Perp Time 20 minutes
Cooking Time 15 minutes
French mussel soup ingredients: 1 onion, finely chopped. 1
tablespoon olive oil. 1 carrot, peeled and finely chopped. 1 stalk celery,
finely chopped. 1 teaspoon curry powder, 1/2 teaspoon cayenne pepper, 1 and 1/2
cups fish stock. 1 kilo mussels, bread remove and shells scrubbed. 1/2 cup crème
fraiche. 1/4 cup chopped parsley
French mussel soup recipe: 1- Heat oil in a large,
heavy-bottomed saucepan on medium heat. Sauté onion, carrot, and celery for 5
minutes or until tender. Stir in curry powder and cayenne. Cook, stirring, for
1 minute or until fragrant. 2- Add mussels. Cook, covered, for 2 to 3 minutes,
shaking pan occasionally until shells open. Mix in crème fariche and parsley.
Bring to a simmer, stirring. 3- Divide among large bowls. Serve hot
Tip: To make your Owen Crème fraiche, blend 1/2 teaspoon
buttermilk, yogurt, or sour cream with 1/2 cup fresh whipping cream. Cover and
leave overnight in the warmest part of the refrigerator. Once it thickens, it’s
ready to use
