Creamy Mussel Soup with Fiery Rouille

Prep Time: 10 Minutes

Cook Time: 27 Minutes

Ready In: 37 Minutes

Servings: 8

This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family.

Ingredients:

2 onions, finely chopped

2 tablespoons salted butter

1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil

4 cloves garlic, crushed

2 tablespoons fresh parsley, chopped

1 teaspoon dried herbs

1 pinch saffron or 1 pinch ground turmeric

1/4 cup flour

8 cups fish stock or 8 cups chicken stock

2 medium tomatoes, skinned and chopped

1/3 cup sun-dried tomato pesto or 1/3 cup tomato paste

1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste

2 teaspoons sugar

1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels

1/2 cup cream, thick

seasoning salt

4 -6 cloves garlic, crushed

3 fresh chili peppers, very finely chopped (with pips)

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 slice white bread, soaked in a little of the soup and mashed

1/4 cup mayonnaise

Directions:

1. -MUSSELSOUP-.
2. Sauté the onions in the butter/oil mixture.
3. Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
4. Add the stock and fresh tomatoes.
5. Reduce the heat and simmer for 20 minutes.
6. Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
7. Add the cream and adjust the seasoning.
8. If the soup tastes weak allow to reduce by cooking without a lid for a while.
9. Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
10. -ROUILLE-.
11. Mix all ingredients together thoroughly and serve with seafood soups and stews.

By RecipeOfHealth.com