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Ingredients
| 2 packs pack | mussels in garlic butter sauce mussels in garlic butter sauce | ||
| 1 | onions onion | ||
| finely diced | |||
| 150 ml ml | white wine white wine | ||
| 200 ml ml | cream cream | ||
| 500 ml ml | vegetable stock vegetable stock | ||
| 1 handfuls handful | parsley parsley | ||
| roughly chopped | |||
| salt salt | |||
| black pepper black pepper | |||
Mussel soup
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0:30 min
(7)
Method
A delicious, creamy mussel soup recipe that makes the most of our Ocean Sea cooked mussels in sauce. Serve with crusty bread on the side for a quick and easy dinner.
- Soften the diced onion in a wide deep pan. Meanwhile, carefully separate the mussels from their sauce and set them aside until required.
- Add the mussel sauce to the pan along with the white wine and bring up to the boil, then pour in the stock and stir well.
- Bring the soup back up to the boil again, then reduce the heat and stir in the mussels, and fresh cream. Taste the soup and adjust the seasoning if required.
- Once the mussels are warmed through, divide the soup between serving bowls and top with fresh parsley and black pepper.
