Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Mussels - well scrubbed,

  2. De-bearded, and rinsed in

  3. Several changes of water

  4. 1 cup 237ml Dry white wine

  5. 1 cup 237ml Water

  6. 1 tablespoon 15ml Fresh lemon juice

  7. 1 Bay leaf

  8. 1 teaspoon 5ml Crab boil

  9. 3 Bacon - chopped

  10. 1 cup 62g / 2 1/5oz Chopped yellow onion

  11. 1 cup 146g / 5.1oz Chopped leeks, whites only - well rinsed

  12. 2 teaspoons 10ml Minced garlic

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1 Cayenne

  15. 2 Bay leaves

  16. 2 sections Fresh thyme

  17. 1 lb 454g / 16oz Baking potatoes, like russets - peeled, diced,

  18. And blanched

  19. 2 cups 474ml Milk

  20. 1 cup 237ml Heavy cream

  21. 1 cup 237ml Loaf French bread - cut 1/2" thk slices (small)

  22. 2 cups 292g / 10oz Garlic cloves - peeled, crushed (large)

  23. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.

  3. In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.

  4. Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

  5. This recipe yields 4 servings.


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