Black Musselsoup Ala Durbanville |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dish takes the normal black mussel and transform in into a lovely soup with an attractive texture and a superb taste. Ingredients:
36 black mussels, washed |
500ml water |
50g butter |
1 onion, chopped |
2ml crushed garlic |
45ml flour |
500ml warm stock |
125ml dry white wine |
30ml fresh chopped parsley |
1 bay leaf |
1ml nutmeg |
ground black pepper |
125ml cream |
Directions:
1. Place mussels and water in pan, cover and cook until mussels open
2. (if one uses halfshell mussels, skip this step)
3. Take out of pot and put aside. Retain 250ml of the mussel water.
4. Take mussels out of shells, and mince the meat. Throw away the stringy' bits
5. You can also keep a few whole for more texture
6. Heat the butter in a saucepan and fry the onions and garlic for a few minutes.
7. Take off the heat, and mix with the flour and then the mussel water, fish stock and wine.
8. Stir over medium heat until soup thickens.
9. Add parsley and bay leaf en add pepper and nutmeg to taste.
10. Add salt if necessary (Mussels have enough salt)
11. Cover and cook for 10 minutes.
12. Add mussels and cream and heat without boiling.
13. Enjoy
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