Mussel and White Wine Soup

Mussel and White Wine Soup

Mussel and white wine soup, preferably Sauvignon Blanc, is a fantastic starter option for a winter's evening. We always have a light crisp wine in our fridge kept out for our cooking. It doesn't even have to be expensive wine, as long as you don't use semi-sweet wine! I used to make this mussel and white wine soup a lot for my groups during my chef career at Augusta Kleinbosch Guest Farm. I had a lot of freedom to choose my own menus and loved to experiment with classical cooking. We used to get good quality mussels from our one supplier. So I loved buying seafood from them. It was frozen products, but very good quality. I also have another wonderful memory of this mussel and white wine soup. While we were on our honeymoon, my husband and I joined his cousin and her family one evening in Paternoster at the West- Coast. They came down from Middelburg and stayed a few more evenings after our wedding in the area. We went to catch some fresh mussels and this made the soup even more extraordinary! It was such a hit, there was nothing left in the pot after dinner! I think we served it as a starter. I can't remember as well as it is more than eight years ago. The bay leaves and parsley you can get from Woolworths in Paarl if you live in the area or at your own nearest nursery (to plant and establish your own herb garden if you don't have one yet) or at your local supermarket. This is definitely a very easy recipe to make to enjoy as a family or make important impressions!

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Serves: 4 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes

Nutrition: Calories 286.5 Carbs: 12.7g Protein: 27.7g Fat: 10.9g

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500 g frozen mussels
500 ml water
80 g butter
1 large onion, chopped
2 litre milk
2 vegetable stock cubes
250 ml cake flour
3 bay leaves
1 pinch of dried origanum
25 ml finely chopped fresh parsley
salt and pepper to taste
250 ml dry white wine
1 drop lemon juice
1 hint of curry powder
Place the mussels in a mixing bowl, pour the water over and set aside.
Heat the butter in a saucepan and saute the onion until light and glossy.
In another saucepan, heat the milk and stock cubes together.
Sprinkle the flour over the onion and butter mixture and remove from the heat.
Gradually stir in the milk mixture.
Stir until smooth and return to the heat.
Add the remaining ingredients, except for the wine.
Add the mussels and water too.
Stir until the mixture becomes to a boil.
Simmer slowly until the soup is flavoursome.
Add the white wine and simmer for another 5 minutes.
Add the lemon juice and curry powder if it is a bit bitter.
Season well with salt and pepper.
Sprinkle with parsley .
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