Creamy mussel soup
4 servings
15 minutes
Creamy mussel soup is a true gastronomic delight that combines the tenderness of cream with the rich flavor of seafood. The origins of such dishes trace back to coastal regions where fresh mussels have long been a staple in the diet. This soup impresses with its complex aroma, harmoniously intertwining creamy softness, the piquancy of blue cheese, and subtle citrus notes of lime. The addition of white wine adds sophistication while spices provide a hint of warmth. It is best served with crispy baguette or fresh herbs that highlight the depth of flavor. This soup is perfect for both a cozy dinner and an exquisite reception, revealing the richness of gourmet cuisine.
1
Place the mussels in a deep bowl and pour boiling water over them until fully covered. After one and a half minutes, drain the water.
- Frozen mussels: 500 g
2
In a deep skillet or saucepan with a thick bottom, heat both types of oil over medium heat.
- Butter: 20 g
- Olive oil: 1 tablespoon
3
Add a couple of pinches of coarse salt.
- Coarse sea salt: pinch
4
Put out the Dorblu cheese.
- Dorblu cheese: 60 g
5
Once the cheese is almost melted, pour in the cream.
- Cream 33%: 250 ml
6
Season with a pepper mix. Stir.
- Ground pepper mix: 0.5 teaspoon
7
Once the sauce starts to simmer, add the pressed garlic. Stir.
- Garlic: 15 g
8
Add mussels.
- Frozen mussels: 500 g
9
Stir and pour in the wine. Stir again.
- Dry white wine: 0.2 glass
10
Add nutmeg.
- Nutmeg: pinch
11
Add lime juice. Salt it. Mix.
- Lime: 1 piece
- Sea salt: to taste
12
After a minute, remove from heat, transfer to a deep bowl, and serve seasoned with a pinch of chili pepper.
- Ground chili pepper: pinch