Lifestyle
Creamy mussel soup with white wine cream
Ladle this creamy, fragrant soup into warm bowls, with the tender mussels peeking through, their shells adding a touch of rustic elegance.
This seafood recipe, compliments of GOLDCREST, is a little bowl of comfort that’s perfect for any occasion. It’s all about those plump, tender mussels, swimming in a rich, creamy broth that’s infused with the warm, fragrant notes of dry white wine, garlic, and butter. It’s the kind of dish that feels like something you’d order at a seaside bistro, but it’s surprisingly easy to whip up right in your own kitchen.
Ingredients
- 2 baby leeks, thinly sliced
- 2 cloves garlic, crushed
- 1 bulb fennel, finely chopped
- 2 x 85 g GOLDCREST mussels in vegetable oil, drained but reserve the oil
- 60 ml butter
- 60 ml flour
- 3 x 250 ml milk
- 125 ml white wine
- 125 ml cream
- Salt and Pepper
- Fennel to garnish
- 8 – 12 fresh mussels – cooked (optional)
Method
- Combine the leeks, garlic and fennel in a large saucepan.
- Add the reserved mussel oil and the butter. Fry until soft and golden. Stir in the flour.
- Add the milk and wine little by little and stir until thick.
- Add the mussels and cream. Season to taste and garnish with fennel and fresh steamed mussels in the shell.
- Serve with crusty bread.
