It’s been over two year, TWO YEARS, since my last post. I’d like to have an amazing excuse for the long break, but I don’t. I truthfully was surprised when I saw the date of my last post. However, I have had a few changes in my life that bring me back to sharing and am excited to be back. First post back I am bringing the muscle, by bringing you mussels. ;) Don’t worry I got a lot more of that clever…
MUSSEL SOUP RECIPE:
5 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 fennel bulb, chopped
1 bay leaf
2 rips of celery, chopped
1/2 t turmeric
3 plum tomatoes, chopped
1 cu dry white wine
3 lbs mussels, scrubbed and debearded
3 cu water
1 t salt (additional to taste)
1/4 t fresh ground pepper
1 cu heavy cream
1/4 lb bacon (prosciutto or other flavored ham, chopped)
1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes.
2. Line a baking sheet with foil and put bacon in a 400 degree oven. Cook till preferred crispiness. Set aside to cool, then chop.
3. Meanwhile, heat the broiler. Put the bread slices on a baking sheet and spray/brush both sides with oil. Broil the bread, turning once, until golden brown. (I like to sprinkle garlic salt on the bread to add some flavor)
4. Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3-5 minutes.
-Don’t forget to debeard the mussels…
4. As the mussels open, remove from the pot with a slotted spoon. (I did them all at once and put them in a big bowl) When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the bacon and serve topped with the toasted slices of the baguette.
-The final product…
I hope you enjoy this soup, it’s a perfect way to bring in fall.