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    from "The Silver Palate Good Times Cookbook" by Julee Rosso, Sheila Lukins and Sarah Leah Chase

    The essence of summer abundance is captured in this soup, which celebrates two harvests—from the seashore and from the garden.

    Serves 10

    2 cups water
    About 3 cups dry white wine
    3 pounds mussels, scrubbed and bearded*
    1/2 cup (1 stick) unsalted butter
    1 large yellow onion, chopped
    1 large leek (white part and two-thirds green), well rinsed, dried and minced
    2 carrots, peeled and minced
    4 cloves garlic, minced
    3 ripe medium-size tomatoes, seeded and chopped
    2 tablespoons chopped fresh dill
    3 tablespoons chopped fresh basil
    2 cups light cream
    1 cup heavy or whipping cream
    Salt and freshly ground black pepper, to taste

    *Please Note: Our mussels our sold in 2lb increments.

    Print recipe

    1. Pour the water and 1 cup of the wine into a large pan. Add the mussels, cover the pan, and cook over high heat until the mussels open. (Discard any that do not open.) When cool enough to handle, remove the mussel meats from the shells and set aside. Strain the cooking liquid through a sieve lined with a double thickness of cheesecloth and reserve.
    2. Melt the butter in a large stock pot over high heat. Add the onion, leek, carrots, and garlic and sauté over high heat for 5 minutes. Reduce heat to low, cover the pot, and cook, stirring occasionally, for 25 minutes.
    3. Add the tomatoes and cook uncovered 5 minutes.
    4. Add enough of the remaining wine to the mussel cooking liquid to measure 5 cups. Add to the stock pot and heat to boiling. Reduce heat and simmer uncovered 15 minutes.
    5. Stir in the dill and basil, then the light and heavy creams, and finally the mussel meats. Season to taste with salt and pepper. Heat just until the soup is warmed through. Serve immediately with lots of crusty bread.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Chateau Lafayette Reneau Seyval-Chardonnay - $7.99/ea plus tax Save! Just $7.19 each when you buy 12 or more.

    Farm-Raised Prince Edward Island Mussels - $3.49/lb
      Torrey Farms Jumbo Yellow Onion
    This product is currently unavailable.
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Dill - $1.99/ea
     Farm Fresh, bunch
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
      Organic Valley Half & Half - $1.99/ea
     1 pint
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Garlic - $3.99/lb
     Farm Fresh, Med
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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