Mussel Soup
Instructions:
-
- 100 - 200 g of cooked and deshelled mussels (see the basic recipe)
- 500 ml of saffron-spiced mussel bouillon (see the basic recipe)
- 6 slices white bread, at least two days old
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- 125 ml whipping cream
- Cut the bread slices into cubes with a side of approximately 1 cm.
- Heat the olive oil in a frying pan. Add the crushed garlic, continue the heating until the garlic turns dark golden brown. Remove the garlic from the oil by filtration through a metal sieve.
- Fry the bread cubes in the garlicky olive oil until they are golden brown. If the bread is fresh it will adsorb much olive oil and you might have to add a little bit more of the oil. Set the fried bread croutons aside.
- Mix the mussel bouillon and the whipping cream, let simmer for a few minutes. Add the mussels, let them simmer until hot (but remember: the purpose is to heat the mussels, not to cook them).
- Pour the soup into two soup plates. Add the bread croutons on top of the soup and serve immediately.
- A dry white wine with a lot of taste goes nicely with the soup.