Creamy Mussel Soup with Fiery Rouille
photo by Peter J
- Ready In:
- 37mins
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
-
Soup
- 2 onions, finely chopped
- 2 tablespoons salted butter
- 1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil
- 4 cloves garlic, crushed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried herbs
- 1 pinch saffron or 1 pinch ground turmeric
- 1⁄4 cup flour
- 8 cups fish stock or 8 cups chicken stock
- 2 medium tomatoes, skinned and chopped
- 1⁄3 cup sun-dried tomato pesto or 1/3 cup tomato paste
- 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels
- 1⁄2 cup cream, thick
- seasoning salt
-
rouille
- 4 -6 cloves garlic, crushed
- 3 fresh chili peppers, very finely chopped (with pips)
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon paprika
- 1 slice white bread, soaked in a little of the soup and mashed
- 1⁄4 cup mayonnaise
directions
- -------------MUSSELSOUP-------------------.
- Sauté the onions in the butter/oil mixture.
- Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
- Add the stock and fresh tomatoes.
- Reduce the heat and simmer for 20 minutes.
- Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
- Add the cream and adjust the seasoning.
- If the soup tastes weak allow to reduce by cooking without a lid for a while.
- Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
- ---------ROUILLE-----------.
- Mix all ingredients together thoroughly and serve with seafood soups and stews.
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Reviews
-
This was simply superb and one of the nicest warming soups I've had in a long while. I used very hot Asian long chilis in the rouille but the other nice thing about the recipe is seperating the chili from the soup, so everyone can use as much or little of the rouille as they like. I used frozen New Zealand mussel meat so didn't have the shells for presentation, but it sure would look even better with a few half-shells around the serving bowl. All the flavours blended together so well and are perfectly balanced.
RECIPE SUBMITTED BY
Norahs Girl
Scottburgh, KZN
I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye.
I live in Sunny South Africa but I,m of Welsh(uk)decent!
I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.)
I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better!
On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city.
There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather!
I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!