I went to Normandy, where I did a lot of cooking. A LOT of cooking. And we made the most delicious French meals. One of which was a glorious Normandy fish stew with cider and bread and fish and shrimp and mussels.
And you know there are always lots of mussels leftover, even when you are feeding a crowd..
Enter the pureed mussel soup, with the cooking liquid, and all kinds of glorious French ingredients.
Absolutely genius way to use up those leftover mussels in their delicious broth..
- shallots, diced
- mussels, with cooking/dipping broth/eating liquid
- chicken stock
- roasted tomatoes (if not in the eating liquid- which is very traditional)
- some leftover roasted eggplant
- roasted garlic cloves
- cream (optional)
Remove the mussels from the shells and roast the tomatoes with the garlic. In a hot pan, saute the shallots in butter for a few minutes, then add the mussel liquid with the mussels, chicken stock, tomatoes, garlic, and whatever else you want (eggplant leftover). Bring it to a simmer and cook together for 15 minutes. Puree until smooth and season to taste.
If you want to, you can add a splash of cream to it to soften it, but we didn’t because it was delicious without it and, oh boy, we have eaten way too much cream already here in France..
Also, notice I did not put any amounts in here because we did not measure anything..
Just puree up your leftover mussels in their delicious broth and don’t forget the crusty bread (with butter!).
And of course, the Calvados aperitif.