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Mussel Bisque (soup)
Ingredients: 1 Container (4 oz.) Smoked Mussels 3 tbsp. Unsalted butter 1 cup Fish or chicken stock 1 cup Milk 1 cup Cream or canned milk 2 Egg yolks 1 tbsp. Sour cream (low fat) Dash of tabasco sauce A bit of chopped green or spring onion Salt and pepper if desired Directions: Arrange a small pot inside a larger one of simmering water (if you don’t have a real double boiler) and put the butter and green onion in it. Cook slow until the onion is tender. Add the smoked mussels, the stock, the cream, and tabasco (just a dash). Now add a little of the hot soup to the well beaten eggs and blend well. Then add that back into the soup SLOWLY blending and stirring well. Season if desired and heat only till hot enough to serve. Garnish with a bit of “greenery” like parsley or dill and serve away. Wonderful on a cold, raw day. Alternately, this is a great served chilled (yes, a cold soup!). |
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