Black Mussel and Potato Soup

Name: Black Mussel and Potato Soup
Ingredients: 36 black mussels; 50 gm butter; 2 medium waxy potatoes, peeled and cut into cubes; 1 onion, finely chopped; 5 ml (1 teaspoon) garlic, minced; 45 ml (3 tablespoons) fresh parsley, finely chopped; 2,5 ml (1/2 teaspoon) dried oregano; 1 bay leave; 30 ml (2 tablespoons) flour; 250 ml (1 cup) fish stock; 500 ml (2 cups) milk; 125 ml (1/2 cup) white wine; 125 ml (1/2 cup) cream; salt and freshly ground black pepper to taste

Fresh or frozen mussels work equally well in this easy soup. Serve with crusty bread.

Published 1 August 2022

Method

If using fresh mussels, steam them in a little water just until they open, discarding those that stay shut. Drain the mussels and reserve the liquid. Pour the liquid through a sieve and set aside. Defrost frozen mussels and rinse well in cold water.
Soften the onions and potatoes in the butter. Add the garlic, parsley and oregano. Remove from the heat and stir in the flour. Add a cup of mussel liquor or fish stock slowly, making sure there are no lumps. Add the milk and wine and cook stirring, until the soup begins to thicken. Add the bay leave and simmer gently for 10 minutes. Add the salt and pepper to taste. Just before serving, add the cream and mussels and heat through without allowing to boil.
Serve in warm soup bowls with crusty bread.