Creamy Mussel Soup with Fiery Rouille
Dive into the luxurious flavors of this **Creamy Mussel Soup with Fiery Rouille**, a dish that combines silky saffron-infused broth with the briny sweetness of fresh mussels. This recipe features expertly steamed mussels in a fragrant base of white wine, leeks, and garlic, enriched with velvety cream for a decadent finish. The real showstopper? A bold, smoky rouille made with cayenne, smoked paprika, and a touch of olive oil, served atop crispy toasted bread slices for the perfect spicy bite. Ideal for an elegant dinner or a cozy night in, this seafood soup is as stunning to serve as it is to savor. Perfect for lovers of French-inspired cuisine, this recipe is easy to prepare yet delivers restaurant-quality flavor in just under an hour.
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Recipe Information
Ingredients
- 1 kilogram Fresh mussels
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 Leek, white part only, finely sliced
- 250 milliliters Dry white wine
- 750 milliliters Fish stock
- 200 milliliters Heavy cream
- 0.5 teaspoons Saffron threads
- 2 tablespoons Fresh flat-leaf parsley, chopped
- 4 Bread slices, toasted
- 4 tablespoons Mayonnaise
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Extra virgin olive oil
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Start by thoroughly cleaning the mussels. Rinse them under cold water, scrub the shells, and remove the beards. Discard any mussels that are cracked or remain open after tapping.
In a large pot, melt the butter with the olive oil over medium heat. Add the chopped shallots, minced garlic, and sliced leek, and sauté for 5 minutes until softened but not browned.
Pour in the white wine and bring it to a boil. Add the mussels to the pot, then cover with a tight-fitting lid. Steam the mussels for 5-7 minutes, shaking the pot occasionally, until they have all opened. Discard any that do not open.
Use a slotted spoon to transfer the mussels to a bowl, setting them aside to cool slightly. Strain the cooking liquid through a fine mesh sieve lined with a cheesecloth into a clean bowl to remove any grit or impurities.
Return the strained liquid to the cleaned pot. Add the fish stock and saffron threads, and bring to a gentle simmer for 5 minutes to allow the saffron to infuse the broth.
Meanwhile, remove most of the mussels from their shells, reserving a few in shells for garnish. Discard the empty shells.
Stir the heavy cream into the pot and gently simmer for another 5 minutes. Taste and season with salt and black pepper as needed.
In a small bowl, make the fiery rouille by combining mayonnaise, cayenne pepper, smoked paprika, and extra virgin olive oil. Stir until smooth and set aside.
Divide the shelled mussels and reserved mussels in shells between serving bowls. Ladle the creamy soup over the mussels and sprinkle each bowl with chopped parsley.
Spread the fiery rouille generously on toasted bread slices and serve alongside the soup as a garnish or dipping accompaniment.
Enjoy this delicious creamy mussel soup with a spicy kick!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
