mussel soup with fennel

2015-04-15

I love it he mussel fragrance in a vegetable soup. It is such a wonderful combination and it deserves to be enjoyed more often. Unlike the previous recipe, this one still has mussels in the soup.

I forgot to take a picture when the soup was ready. The last one is while it was simmering, almost ready.

INGREDIENTS

This is what you need for 4 quarts:
2 lbs. of mussels are just 1 serving, but the soup lasts a lot longer than the mussels.

2 lb. mussels
1 lb. white fennel bulbs
discard all green parts
½ cup dry white wine (optional)
2 qts water or seafood stock
S&P
optional:
- 2 leek whites, cut in rings
- 2 carrots, sliced
- some snap peas

Pic1: final simmering

Directions

Pic2: mussels and fennel
Pic3: mine, mine, mine!
Pic4: add extra vegetables

Place the mussels in the bottom of a double steaming basket. Place the fennel in the top basket.
If you only have one basket, put the fennel on top of the mussels, don't mix them up.
Steam the fennel and mussels for 10 min with the wine and 1 cup of water. (Pic2)
Remove fennel, set aside.
Remove the mussels from their shell. (Pic3)
Discard the empty shells and add the mussels back to the pot.
Add 2 qts. of water or seafood stock to the steaming liquid.
Blend half the fennel and return that puree to the pot.
Cut the other half in small pieces and add them back to the pot.
Add leek rings. Optionally add 2 sliced carrots, some snap peas.
These vegetables have a more robust flavor than fennel. If you use them, also add enough fennel that its flavor doesn't get crowded out.
Bring to a boil and simmer 15 minutes. (Pic3)
The mussels may fall apart, but they will add their flavor to the soup.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org