Mussel and cauliflower chowder
for 4 people
This luxurious mussel soup topped with homemade croutons is a real treat. It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for extra flavour, but also guaranteed freshness. One of my favourite herbs, tarragon, adds a unique flavour.
Ingredients
| 20 | Mussels, in shell (Main) |
| 20 g | Butter |
| 1 | Onion, chopped finely |
| 2 | Garlic cloves, sliced |
| 1 stick | Celery, sliced thinly |
| ½ | Leeks, chopped small |
| 2 Tbsp | Flour |
| ½ cup | White wine |
| 2 cups | Milk |
| 1 cup | Cream |
| 1 cup | Mussel liquid |
| 1 cup | Cauliflower, florets (Main) |
| ¼ cup | Chopped tarragon |
| ¼ cup | Chopped parsley |
| 1 serving | Croutons, homemade, to serve |
Directions
- In a large pot bring ½ cup water to a simmer with the lid on. Add the mussels, cover and steam until just cooked. Drain, reserving 1 cup of the liquid. Remove the meat from the shells and discard the shells. Cut the meat into chunks.
- In the same pot, melt the butter. Sweat the onion, garlic, leek and celery for 5 minutes, but don't brown. Stir in the flour and cook for 2 minutes. Pour in the wine, milk, mussel liquid, cream, cauliflower and tarragon and bring to a simmer.
- Season with salt and pepper.
- Just before serving add the mussel meat and parsley, heating through until hot.
- Serve hot with homemade croutons.