Ingredients with Measurements:
- 2 lbs mussels, cleaned and debearded
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 leek, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp thyme
- 1/2 cup dry white wine
- 4 cups fish or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion, garlic, leek, carrots, celery, bay leaf, and thyme. Cook until the vegetables are soft, about 10 minutes.
3. Add the white wine and bring to a boil. Cook until the wine has reduced by half.
4. Add the mussels and stock. Cover the pot and cook until the mussels have opened, about 5 minutes.
5. Remove the mussels from the pot and strain the broth into a separate pot.
6. Add the heavy cream to the broth and bring to a simmer.
7. Season with salt and pepper to taste.
8. Serve the soup in bowls with the mussels on top and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 12g
Protein: 22g
Substitutions for ingredients:
- Mussels can be substituted with clams or other shellfish.
- Fish or chicken stock can be substituted with vegetable stock.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free option.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add a pinch of saffron for a more complex flavor.
- Use bacon instead of butter for a smokier flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread for dipping in the broth.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with the mussels on top and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the mussels do not open during cooking, discard them immediately.
Food safety advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that do not open during cooking.
Food history:
Rheinische Muschelsuppe is a traditional German soup made with mussels and vegetables. It is a popular dish in the Rhineland region of Germany.
Flavor profiles:
Savory, briny, creamy
Serving suggestions:
Serve the soup as a starter or as a main course with a side salad or roasted vegetables.
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Region: German