Mussel Soup
Make sure to get in your vitamin b12 and omega3 fish oils with this easy to make creamy Mussel Soup that is also packed with flavour!
Ingredients
- 1 l Full cream Milk
- 1 sachet Cream of Chicken soup powder
- 1 tin Smoked Mussels
- 3 sprigs Thyme
- ¼ cup Italian Parsley Fresh & Chopped
- 4 or 5 large Basil leaves Fresh
- 2 cloves Garlic
- Coarse sea salt and freshly ground Black Pepper
- 1 to 2 Mussel Shells (Optional)
Instructions
- Mix cold milk and soup powder in a pot and bring to a boil on low heat. Use a whisk and continuously stir. As the mixture becomes warmer it will thicken.
- Use a fork and lightly “mince” the mussel meat.
- As soon as the soup starts to boil, turn down the heat to a simmer and add the mussels together with the remaining oil in the tin.
- Add the herbs and simmer for 5 minutes.