Recipe for Greek Style Mussel Soup
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Mussel Soup Recipe Ingredients:
- 3 cups dry white wine
- 3 cups filtered water
- 6 garlic cloves, peeled and chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon powdered saffron or 1 generous pinch of the threads
- 1/2 teaspoon salt
- 4 pounds of mussels, washed and thoroughly scrubbed
- 3/4 cup heavy cream
- 1/2 teaspoon lemon juice
- 1/4 cup fresh parsley leaves
Add the wine, water, garlic, thyme, saffron, and salt to a large soup pot and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes while the pot is uncovered. Your goal is to make sure that the garlic is cooked all the way through and that the wine starts to lose some of its pungent scent.
Add the mussels to the pot and simmer, covered, over high heat, or until the mussels get firm and the shells begin to open. This should take another 10 minutes.
Remove the mussels from the pot using a slotted spoon. Be sure to throw away any mussels that didn’t open. Stir in the cream, lemon juice, and parsley leaves and then pour the broth over the mussels. Serve the soup right away.
This post was written by GreekBoston.com