Mussel Soup

Name: Mussel Soup
Yield: 4 servings
Ingredients: 4 pounds mussels, picked through and cleaned (page 208); 2 shallots, sliced; 2 cups dry white wine; 3 tablespoons butter or extra virgin olive oil; 2 leeks, white and light green parts only, sliced and well rinsed; 2 garlic cloves, minced; Large pinch of saffron; 1/4 teaspoon cayenne, or to taste, optional; 1/2 cup heavy cream, optional; 1 tablespoon fresh lemon juice, plus more to taste; Salt and black pepper to taste; Chopped fresh basil or chervil leaves for garnish, optional

December 14, 2011

This delicate soup is classy yet simple, and leaving the mussels in their shells makes for a beautiful presentation; a touch of cream is a nice addition but an optional one. Serve this with a loaf of good, crusty bread; soaking the bread in the broth is one of this dish’s great pleasures. You can transform this into an entree, using pasta; see the variation.

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