Ingredients Jump to Instructions ↓

  1. 1 lb. mussels, scrubbed, debearded

  2. 2 shallots, chopped

  3. 2 sm. onions, chopped

  4. Several sprigs parsley

  5. 1 cup dry white wine

  6. 2 tbsp. unsalted butter

  7. 1 bay leaf

  8. 2 cup heavy cream

  9. 1/2 tsp. stem saffron

  10. 1 egg yolk, beaten

  11. Salt and

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. Place mussels in heavy pot along with shallots, onions, parsley, wine, butter, bay leaf, salt and pepper.

  3. Bring to boil and simmer until mussels open, about 6 minutes.

  4. Strain contents of pot through cheesecloth or fine sieve.

  5. Set mussels aside to cool.

  6. Bring strained liquid to boil.

  7. Remove mussels from the shells and set aside.

  8. Once soup comes back to a boil, reduce heat to a simmer and add cream and saffron. Bring to a very slow boil, remove from heat and stir in egg.

  9. Return to heat and stir as soup thickens slightly. Do not boil. Add mussel meat back to the soup and serve.


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