Creamy Mussel Soup With Fiery Rouille

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• 2 onions, finely chopped
• 2 tablespoons salted butter
• 1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil
• 4 cloves garlic, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried herbs
• 1 pinch saffron or 1 pinch ground turmeric
• 1/4 cup flour
• 8 cups fish stock or 8 cups chicken stock
• 2 medium tomatoes, skinned and chopped
• 1/3 cup sun-dried tomato pesto or 1/3 cup tomato paste
• 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
• 2 teaspoons sugar
• 1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels
• 1/2 cup cream, thick
• seasoning salt
• 4 -6 cloves garlic, crushed
• 3 fresh chili peppers, very finely chopped (with pips)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 slice bread, soaked in a little of the soup and mashed
• 1/4 cup mayonnaise

Recipe

• 1 -------------musselsoup-------------------.
• 2 sauté the onions in the butter/oil mixture.
• 3 add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
• 4 add the stock and fresh tomatoes.
• 5 reduce the heat and simmer for 20 minutes.
• 6 add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
• 7 add the cream and adjust the seasoning.
• 8 if the soup tastes weak allow to reduce by cooking without a lid for a while.
• 9 sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
• 10 ---------rouille-----------.
• 11 mix all ingredients together thoroughly and serve with seafood soups and stews.