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DH really loved this! He was pleasantly surprised that I made mussels other than the usual way. The tip about cooking the mussels in a separate pot was very nice indeed! Purists will want to keep all the flavor of the mussels in the soup's broth, but realists will appreciate that there is enough flavor in the broth already. I did use evaporated milk because that is what I had on hand. I think that will lower the fat content somewhat and it was still terrific. DH added a few drops of Tabasco, just for fun.

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threeovens September 12, 2012

A stunning and classic soup which we both enjoyed for lunch today, served with fresh crusty French bread, followed by a cheese course with fresh figs from the garden. I made this exactly as posted - with one minor change, I used chopped fresh curly leaf parsley instead of basil, as I thought the parsley would enhance the flavours of the soup better. Although this serves 4, we ate large bowls of this soup, as it was a main meal, and not a starter. I used Entre Deux Mers for the wine, which is excellent with seafood, and the rest of the bottle we drank with our meal. A very sophisticated flavour, many thanks Flying Chef! Made for the Aussie recipe swap #21. FT:-)

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French Tart October 07, 2008
Creamy Mussel Soup