Cream of mussel soup with beef marrow quenelles


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This would normally be thickened with a liaison of cream and egg yolks, but using a starch thickening instead there is no danger of the soup curdling. If you don’t want to make the quenelles, the soup is very good without them.


  • unsalted butter
  • 4 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 1


First make the quenelle mixture. Put all the ingredients in a food processor with some seasoning and blend until smooth and well mixed. Scoop into a bowl, cover and chill while you make the soup.

Melt a little knob of butter in a heavy-based pan and sweat the shallots and garlic until softened. Add the mussels, wine, parsley stalks and peppercorns. Cover and steam for 3-5 minutes, shaki