Becky Luigart-Stayner
Yield
4 servings (serving size: 1 1/4 cups soup, 3 mussels, and 1 tablespoon chervil)

Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels.

Step 2

Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.

Step 3

Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.

Step 4

Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil.

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