|2 packs pack||mussels in garlic butter sauce mussels in garlic butter sauce|
|150 ml ml||white wine white wine|
|200 ml ml||cream cream|
|500 ml ml||vegetable stock vegetable stock|
|1 handfuls handful|| parsley
|black pepper black pepper|
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.