Irish Cream of Mussel Soup

Title:
Irish Cream of Mussel Soup

Yield:
8 Servings

Categories:
Irish,
Fish,
Soups




Ingredients:





    32 md Mussels


     1    Onion; peeled/chopped


     1    Celery; chopped


     1    Leek (white part only); chop


     1 c  White wine


     3 c  Fish stock


     2 c  Heavy cream


     4    Chervil or substitute parsle


          Salt and pepper to taste






 Note: When buying mussels look for small ones that have tightly closed


 shells - a sign that they are alive and thus fresher.


  Place mussels, wine and fish stock in a stock pot. Add chopped vegetables.


 Cover and shake to stir contents. Cook on high heat 4 to 5 minutes. After
5


 minutes shake pot again, remove lid and strain contents into a collander,


 catching liquid in a bowl. Then strain soup liquid again through a wire


 mesh strainer into a saucepan. Over high heat, boil and reduce soup for 5


 minutes.


  Meanwhile, remove the mussel meat from most of the shells, leaving some


 mussel shells intact for serving as a side dish with the chopped


 vegetables.


  Pour the heavy cream into reduced soup. Whisk while maintaining the high


 heat. Add mussel meat slowly. Whisk gently. Then continue to stir with a


 soup ladle until it boils.


  Ladle soup into soup bowls. Add sprigs of chervil to top of soup for


 garnish.


  Serve the remaining mussels on the side with an array of the cooked


 chopped vegetables.