Cold And Creamy Mussel Soup

1. 1

   Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.

2. 2

   Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).

3. 3

   Remove the meat from the shells and discard the shells.

4. 4

   To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.