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Mussels soup with bacon & white wine

Mussels soup with bacon, white wine, milk and cream

Mussels are one of my favorite seafood delicacies. I love them cooked quickly on our BBQ, or prepared in Tuscan recipe, but this mussels soup is definitely my favorite this summer.


  • 600 g mussels
  • 100 ml of white wine
  • 1 onion
  • 2 carrots
  • 1 bunch of chives
  • 1 tbsp. Flour
  • 40 g butter
  • 500 ml of milk
  • 200 ml of cream fresh
  • 500 ml of water
  • 100 g of smoked bacon
  • salt
  • black pepper
  • chili


Put the mussels in cold water with a pinch of salt and clean them. In a large saucepan, pour the white wine and the drained mussels. Cook until they open. Heat the butter in a saucepan and stew the chopped onions and carrots. Add the flour and stir vigorously. Pour the milk, cream and wine sauce from the mussels. Put the cleansed mussels and season with salt and pepper. Save a handful of mussels with the shells. Cut the bacon and bake in the oven until crisp. Serve the soup with chopped wild onions and chilli. Add bacon just before serving. Decorate with a few mussels in shell.

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