Mussel Scallion Soup
Mussel Scallion Soup — a simple, save-worthy recipe.
Ingredients
- 1. 1 bottle white cooking wine - 12.7 fl oz
- 2. 1 yellow onion, coursely chopped
- 3. Red pepper flakes, measured with your heart
- 4. Pinch smoked paprika
- 5. Pinch dill weed
- 6. Sprig Thyme
- 7. Bay leaf
- 8. 3.5 lb fresh mussels, debearded in shell
- 9. 3 tbsp butter
- 10. 1 thick bunch scallions, white and greens chopped separately
- 11. 1 tsp minced garlic (from the jar)
- 12. 14.5 oz can whole tomatoes, steam peeled
- 13. 1 cup heavy cream
- 14. Sprinkle Parmesan
- 15. Freshly ground black pepper
Method
- 1
Add your wine, onions, thyme, bay leaf, dill weed, paprika and red pepper flakes to a medium/large pot. Cover and cook for about 10 minutes.
- 2
Add your mussels to the pot, cover again, and let them steam for about 10 minutes, until they’re fully opened.
- 3
Strain the muscles into a colander and deshell them into a bowl. While you’re doing this, let the wine mussel broth rest so that all of the grit remains at the bottom.
- 4
Melt your butter into another medium-large pot, add the garlic and white parts of your scallions - cook until soft.
- 5
Add your tomatoes and all liquid from the can, crushing the tomatoes by hand as you put them in the pot. Simmer for about 10 minutes.
- 6
Now add the broth, pouring carefully and slowly - you’ll see the bits of grit at the bottom, staying in the broth pot.
- 7
Add your cream, and simmer for another 10 minutes.
- 8
Reduce the heat to medium-low, add your mussels and scallion greens and cook for another 4 minutes until mussels are heated all the way through.
- 9
Sprinkle a bit of Parmesan and black pepper if you’d like, warm up and butter a baguette for dipping, and enjoy!
- 10
Modified from Canal House: Cook Something: Recipes to Rely On - Jim’s Mussel Scallion Soup
- 11
ETA: Serves ~4
- 12
My boyfriend & I made this last night and have about 2 servings left over after having this for dinner. Really hit the spot for a cold evening!
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