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    You are in: Home / Recipes / Cold and Creamy Mussel Soup Recipe
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    Cold and Creamy Mussel Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zeldaz's Note:

    From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
    2. 2
      Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
    3. 3
      Remove the meat from the shells and discard the shells.
    4. 4
      To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.

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    Ratings & Reviews:

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    Nutritional Facts for Cold and Creamy Mussel Soup

    Serving Size: 1 (4 g)

    Servings Per Recipe: 420

    Amount Per Serving
    % Daily Value
    Calories 2.7
     
    Calories from Fat 0
    29%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.7 mg
    0%
    Sodium 6.7 mg
    0%
    Total Carbohydrate 0.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    Pernod

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