Creamy Mussel Soup

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A delicious light soup makes a great starter.

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Steps

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Scrub mussels and remove hairy beards from them.

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Heat a small amount of olive oil in a fry pan , add onion and garlic and cook until onion is soft.

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In a small pan cook bacon until browned then drain on absorbent paper.

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In a large saucepan add enough water that will cover mussels and bring water to boil.

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Add mussels to pan , cover and cook for a few minutes or until mussels open.

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Drain and discard any mussels that do not open.

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Remove shells completely from some of the mussels , remove half the shell from others and leave some complete.

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This is for presentation and ease of eating.

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Wash saucepan and return to medium heat combine wine , lemon juice , water , both stocks , and onion garlic mixture , bring liquid to boil then reduce heat to a simmer , add cream and bacon.

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Remove pan from heat.

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In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix , then add to soup , return pan to a low heat add mussels and basil and stir until heated through',.

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Ingredients

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olive oil, mussels, onion, bacon, garlic cloves, dry white wine, lemon juice, water, fish stock, vegetable stock, cream, fresh basil, egg yolks