We have decided to part with our creamy mussel soup recipe, it is a winner with our new Black Oystercatcher White Pearl 2011, the Semillon and Sauvignon Blanc blend, and with this wine being slightly wooded, it’s a perfect match.
The season has definitely changed and we are starting to feel the cold creep in. The best part of the weather becoming colder is that we can start enjoying warm hearty dishes.
The best part about this recipe is that you can easily let your creative juices flow and adapt it to your liking… add a bit of heat with some fresh chilli, garlic it up or fry in some bacon with the leeks.
SERVES 6. In a large pot fry the onions, leeks and garlic until soft and slightly browned. Add the white wine and boil until it is reduced by half, add the fish stock and reduce by half again. Add the tin of smoked mussels, including the oil.
Allow the pot to be on a slow simmer now. Mix the soup power into the cold milk and add to the soup pot. Allow the soup to come to the boil and thicken. Blend the soup until smooth. Season with black pepper, salt and a squeeze of fresh lemon.
Now add the mussels and allow them to simmer in the soup until soft and cooked. Finish with the cream and parsley.
Serve with fresh crusty bread.
1 Onion, chopped
1 bunch of Leeks, sliced
2 cloves of Garlic, chopped
½ bottle of Black Oystercatcher White Pearl
1 litre good quality Fish stock
1 tin of Smoked Mussels
1 pkt gourmet Seafood Soup powder
750ml Milk, 1 cup fresh Cream
Salt, Black Pepper & fresh Lemon juice
800g fresh Mussels in half shell
freshly chopped Parsley