Mussels With Cider, Leek & Celery Broth
Created by ForeverMama on July 29, 2017
- Servings: 5
- Prep Time: 20m
- Cook Time: 30-40m
- Recipe #26849
Ingredients
- 3 pounds mussels (3 dozen, in their shells)
- 1 cup finely chopped leeks, including 2-inches of the green
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onions
- 3 sprigs parsley
- 1 cup hard cider (dry hard cider, preferably imported from Wales or England)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 tablespoons heavy cream
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Ground nutmeg
How to Make
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Step 1: Clean the mussels removing the beards. What I normally do is I rinse the mussels and place them in a big bowl of water and place cornmeal in the water. This helps the mussels to think they are in the ocean where sand is released from their shells.
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Step 2: In a 6 - 8 quart enameled or stainless-steel pot, combine leeks, celery, onions, parsley and cider.
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Step 3: Drop the mussels, cover, and bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes, shaking the pot from time-to-time until the mussels open.
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Step 4: Discard those that remain closed .
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Step 5: With a slotted spoon transfer the mussels to a plate.
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Step 6: Strain the stock through a fine sieve lined with a double thickness of cheesecloth, and return it to the pot.
How to Make
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Step 7: Cover the mussels with foil and set aside.
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Step 8: In a heavy 2 - 3 quart saucepan, melt the butter over moderate heat. Add the flour and mix together thoroughly.
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Step 9: Pour in the milk and, stirring constantly with a whisk, bring to a boil over high heat. Reduce heat to moderate and continue to cook, stirring, until the sauce is smooth and thick.
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Step 10: Pour it into the strained stock, stir in the cram, and season lightly with salt and a few grindings of pepper and nutmeg, being careful not to add too much nutmeg as it can over-power the dish, therefore taste in-between nutmeg grindings.
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Step 11: Bring the soup to a simmer over low heat, stirring frequently. Then add the mussels and cook only long enough to heat them through.
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Step 12: Taste for seasoning. Serve the mussels and broth from a heated tureen on individual soup plates.