Mireille Johnston

Soupe de Moules

Mussel Soup

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This light and delicately flavored soup is one of the quickest to prepare. Since mussels are available all year round in America, you may enjoy it often.

Ingredients

  • 6 pounds mussels, preferably small
  • 4½ cups water
  • 1 tablesp

Method

Scrub the mussels thoroughly with a wire brush. Remove the beard with your fingers and place the mussels in a large bowl of cold water. Wait 2 minutes, then discard all the mussels that are open—they are not fresh.

Boil ½ cup water in a heavy-bottomed pot and add the mussels. Cook them covered