Cold and Creamy Mussel Soup
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
420
ingredients
- 907.18 g small mussels (about 48, fewer if they are large mussels)
- 157.80 ml water
- 473.18 ml plain yogurt (nonfat or low-fat)
- 9.85-14.78 ml dijon-style mustard, to taste
- 4.92 ml sugar
- 1.23 ml fresh ground white pepper (to taste)
- 29.58 ml chopped fresh tarragon, divided
- 7.39 ml Pernod
- 354.88 ml finely diced cucumbers, peeled if waxed
directions
- 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.
- 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).
- Remove the meat from the shells and discard the shells.
- 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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RECIPE SUBMITTED BY
zeldaz51
United States
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