Creamy Mussel Soup with Fiery Rouille

This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family.

• Ready In: 37 mins
• Serves: 6-8

Ingredients

• Soup

• 2  onions, finely chopped
• 2  tablespoons salted butter
• 1  tablespoon peri-peri or 1  tablespoon extra virgin olive oil
• 4  cloves garlic, crushed
• 2  tablespoons fresh parsley, chopped
• 1  teaspoon dried herbs
• 1  pinch saffron or 1  pinch ground turmeric
• 1⁄4 cup flour
• 8  cups  fish stock or 8  cups  chicken stock
• 2  medium tomatoes, skinned and chopped
• 1⁄3 cup sun-dried tomato pesto or 1⁄3 cup tomato paste
• 1  tablespoon sun-dried tomato pesto or 1  tablespoon tomato paste
• 2  teaspoons sugar
• 1  lb  frozen  mussels on the half shell or 1  lb  frozen  fresh mussels
• 1⁄2 cup  cream, thick
•  seasoning salt

• rouille

• 4 -6  cloves garlic, crushed
• 3  fresh chili peppers, very finely chopped (with pips)
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon paprika
• 1  slice  white bread, soaked in a little of the soup and mashed
• 1⁄4 cup mayonnaise

Directions

1. -------------MUSSELSOUP-------------------.
2. Sauté the onions in the butter/oil mixture.
3. Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
4. Add the stock and fresh tomatoes.
5. Reduce the heat and simmer for 20 minutes.
6. Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
7. Add the cream and adjust the seasoning.
8. If the soup tastes weak allow to reduce by cooking without a lid for a while.
9. Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
10. ---------ROUILLE-----------.
11. Mix all ingredients together thoroughly and serve with seafood soups and stews.