Cream of Mussel soup, signature starter

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Cream of Mussel soup

This is an old family recipe from my mother-in-law, who used to make this signature starter for private functions. I changed it a bit by adding dried crushed chillies, mustard and half shell fresh mussels. I like to make it one day ahead for an even better taste. It was a signature starter in our restaurants in South Africa and Spain. We had guests who ate at our restaurants and ordered thereafter portions to take home. When we lived in South Africa we bought mussels from the East Coast and West Coast (Saldanha).

UTENSILS NEEDED

apron, cutting board, deep saucepan with lid, bowl to stir in onion soup and milk, kitchen knife, grater, garlic press, wooden spoon, whisk, measuring jug, teaspoon, soup tureen, herb cutter and board

INGREDIENTS FOR 4 PEOPLE

30 g butter, 1 onion, 2 cloves of garlic, 3 birds eye chillies crushed, 1 packet of Knorr thick white onion soup, 400 ml cold milk, 1 t Dijon mustard, 250 ml fresh cream, 2 tins of John West smoked mussels, lots of freshly ground pepper, salt, 150 ml dry white wine, 12 half shell fresh mussels, parsley or watercress (to garnish), garlic bread (I will add a recipe on How to make Garlic Bread)

PREPARATION

1 Clean the onion and coarsely grate this. Clean your cloves of garlic. (Slice chillies finely).

2 Melt butter in a saucepan and sauté the onion. Press and add the garlic. If you like it spicy, then add your crushed chillies.

3 Whisk in the pre-mixed onion soup in a bowl with the milk. Add in the saucepan. Make sure to stir continuously to prevent getting lumps!

4 Add fresh cream and dry white wine to the saucepan

5 Add 1 t Dijon mustard. Give it a good stir.

6 Season to taste

7 Lastly add the smoked mussels and the fresh mussels. Heat gently.

8 Chop 2 T of parsley.

9 When soup is ready, spoon into soup tureen and garnish with parsley or watercress

SERVE with garlic bread.

Delicious with a glass of Ken Forrester Sauvignon Blanc

TIP I love Ken Forrester’s Sauvignon Blanc and when we were living in Cape Town we always ate in 96 Winery Road in Stellenbosch. The restaurant of Ken Forrester Wine Estate. And as a Dutchie I always took their “Hollandse Pepperfillet”.

TIP I wrote to Knorr in The Netherlands as I didn’t find the White Thick Onion Soup in Europe. They informed me that they only sell it in UK and South Africa. When living in The Netherlands use Creamy Mustard Soup.

MUSIC On n’a pas besoin by Paris Combo. A happy French cafe song.

Romance of this recipe Signature starter in all our restaurants. Yew Tree Pub in Dursley, England, Cafe Millin Fining Dining Restaurant and Cigar Lounge in Tulbagh, Carolinahoeve Boutique Wine Estate, Guesthouse and Italian Restaurant in Wellington, Cucina Carolina in Cape Town and Cucina Carolina in Spain.

 


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