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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving. Ingredients:
1 teaspoon butter or stick margarine |
1/2 cup minced shallots |
1 1/2 cups dry white wine |
1/4 cup minced fresh parsley |
1/4 teaspoon dried thyme |
1/8 teaspoon saffron threads, crushed |
1 bay leaf |
1 garlic clove, minced |
50 mussels (about 2 pounds), scrubbed and debeared |
2 cups clam juice |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
1 cup 2% reduced-fat milk |
1/4 cup chopped fresh chervil or parsley |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels.
2. Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.
3. Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.
4. Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil.
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