‘Great Sauces Transform Good Food into Gourmet’
Sop every drop
This is a fancy dish loaded with curled pink shrimp and battleship grey mussels in a light broth. The petite diced tomatoes, fragrant thyme and garlic bring depth to the broth. It’s so good you’ll sop up every drop of this Shrimp and Mussels Soup with toasted baguette slices.
I love this combination seafood dish. Pull the little mussels out of their shells with baby forks. The meaty shrimp add seafood flavor and substance. Serve with spoons and don’t hesitate to use your fingers as needed to get every bite. It’s a special soup worthy of your family or guests
Recipe: Shrimp and Mussels Soup
Active Time: 20 Minutes | Total Time: 30 Minutes | Yield: 4 Servings
2 Tbsp olive oil
1/2 cup finely diced red onion
3 cloves garlic, microplane grated
2 1/2 cups chicken stock
1 1/2 cups seafood stock
1 15-oz can petite diced tomatoes, drained
3 sprigs fresh thyme
1 bay leaf
dash crushed red pepper
dash freshly ground black pepper
24 mussels, scrubbed and beards removed
1/2 lb medium shrimp, shelled and deveined
2 Tbsp butter
1 Tbsp chopped fresh parsley
1 baguette, sliced and toasted
Special Equipment – large pot
2 Add chicken stock, seafood stock, tomatoes, thyme, bay leaf, crushed red pepper, salt and black pepper. Bring to boil and cook for 10 minutes to meld flavors and slightly reduce liquid.
4 With a slotted spoon divide seafood evenly into 4 open bowls. Add butter and parsley to the broth and cook until butter is melted, about 1 minute. Spoon broth over mussels and shrimp.
5 Serve with baguette slices to sop up the soup.
This soup works well with fish, for example you could reduce the shrimp to 1/2 pound and add 1/2 pound of red snapper cut in bite size chunks. Add with the seafood.
Serve for a family meal or a special supper with guests.
- Exchange red for other sweet onion or even yellow onion.
- Exchange medium shrimp for large or extra large shrimp.
- Replace part of the shrimp for white fish cut in bite size pieces.
Inspiration – Helen Horton
Cook with Sauces
Shrimp and Mussels Soup
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: January 17, 2014