Receta Irish Cream Of Mussel Soup

Ingredientes
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Direcciones
- Note: When buying mussels look for small ones which have tightly closed shells - a sign which they are alive and thus fresher.
- Place mussels, wine and fish stock in a stock pot. Add in minced vegetables.
- Cover and shake to stir contents. Cook on high heat 4 to 5 min. After 5 min 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 min.
- Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the minced vegetables.
- Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add in mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle till it boils.
- Ladle soup into soup bowls. Add in sprigs of chervil to top of soup for garnish.
- Serve the remaining mussels on the side with an array of the cooked minced vegetables.