Sunday, 28 November 2010


Mussel Soup/Muslingesuppe/贻贝汤 [yí bèi tāng]

Adapted from Tue Mantoni's Recipe

Serves 4

Preparation & Cooking Time: 45 minutes

- 1kg mussels
- 3-4 cloves garlic chopped
- 3-4 onions chopped
- 1 cup white wine
- 250ml or 1 cup coffee cream (kaffe fløde)
- Sprinkling of dried oregano or Herbs de Provence
- 250ml or 1 cup low fat milk
- 250ml or 1 cup water
- 1/2 squeezed lime or lemon
- Salt & pepper to taste

1. Wash and scrub mussels clean.

2. Fry 3-4 cloves of chopped garlic until golden brown

3. Add 3-4 chopped onions and continue frying until golden brown

4. Sprinkle in oregano or Herbs de Provence and continue frying until golden brown

5. Add 1kg mussels (pre-clean and brush the shells of the mussels) and fry for 2 mins or so (it should not be fully cooked)

6. Add 1 cup of white wine

7. Add 250ml coffee cream (kaffe fløde)

8. Add 1/2 - 1 cup milk or 1 cup water or both, depending on preference

9. Add 1/2 squeezed lime or lemon

10. Add salt to taste

11. Medium heat for 3 mins until it starts to boil

12. Immediately turn to low heat (so as not to overcook the mussels)

13. Simmer and serve with sprinkled basil leaves (optional)

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