Cream Of Mussel Soup

1. 1

   Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper.

2. 2

   Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels have opened. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm.

3. 3

   Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

* Per serving · 4 servings · Values may vary.

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