Parisian Mussel Soup With Bacon |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A walk by the Seine. A glass of wine at a cafe. A trip to the Rue de Coquilliers. Oh-La-La Ingredients:
1/2 lb bacon, chopped up (ok. make it 3/4 lb. i won’t tell your cardiologist if you don’t tell mine) |
2 onions chopped |
5 t. butter, divided |
4 lbs. mussels, scrubbed and rinsed |
3 c. water |
2 c. white wine |
3 bay leaves |
1 t. ground nutmeg |
3 c. milk |
10 oz heavy cream or evaporated whole milk |
4 t. flour |
2 egg yolks |
salt and pepper to taste |
tabasco sauce, optional |
1/4-1/3 c. pernod |
1/2 bunch parsley chopped |
french bread |
Directions:
1. After rinsing mussels, discard any that are completely opened.
2. In a pot, cook onions and bacon with 1 T. butter until bacon is cooked. Add water, wine, bay leaves and nutmeg. Cover pot and bring to a boil. Lower heat to simmer. Simmer about 10 minutes until mussels have all opened.
3. Combine remaining butter, egg yolks and a bit of the hot broth and mix thoroughly. Add to soup stirring constantly to thicken.
4. Add milk and cream and heat through, stirring constantly.
5. Add salt and pepper to taste. Add optional Tabasco Sauce to taste. Add Pernod and parsley and stir.
6. Serve with French bread.
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