Imagine a soup so luxurious and rich that it transports you straight to the rugged coastal kitchens of Ireland with just one spoonful! This Irish Cream of Mussel Soup is not just a recipe; it's a gastronomic journey that combines the briny freshness of perfectly cooked mussels with a velvety cream sauce that will make your taste buds dance. Whether you're a seafood enthusiast or looking to impress dinner guests with an elegant yet surprisingly simple dish, this recipe is your ticket to culinary stardom.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 lbs mussels, cleaned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 cups fish stock
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Carefully inspect and clean the mussels, discarding any that are open and do not close when tapped. Rinse thoroughly under cold running water to remove any sand or debris.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Pour in the fish stock and bring the mixture to a gentle simmer, allowing the flavors to meld together for about 2-3 minutes.
- Add the cleaned mussels to the pot, cover with a tight-fitting lid, and cook for 5-6 minutes. Shake the pot occasionally to ensure even cooking and that all mussels open completely.
- Remove the mussels with a slotted spoon once they have opened, discarding any that remain closed. Set the mussels aside and keep warm.
- Reduce the heat and slowly stir in the heavy cream, creating a smooth and rich base. Season with salt and pepper to taste.
- Return the mussels to the pot, gently stirring to coat them with the creamy broth.
- Ladle the soup into warm bowls and garnish with freshly chopped chives.
- Serve immediately with crusty bread to soak up the delicious creamy broth.
Tips
- • Always buy fresh mussels from a reputable fishmonger and check each mussel before cooking. Discard any that are cracked or remain open after tapping. • Use the freshest fish stock possible for maximum flavor depth. • Don't overcook the mussels - they should just open, which typically takes 5-6 minutes. • For a richer flavor, consider adding a splash of white wine when sautéing the onions. • Serve immediately to enjoy the soup at its peak temperature and texture. • Pair with a crisp white wine or a light Irish ale for an authentic experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
