Curried Mussel Soup
|Ingredients||Seafood, Vegetables, Rice, Dairy|
|Day Part||Lunch, Dinner|
Fragrant and beautifully colored by the tumeric, this richly flavored soup is a delight. Serve steaming with some crusty bread.
3 tbsp. olive oil
1⁄2 cup shallots, chopped
1 tbsp. curry powder
2 tsp. garlic, minced
2 cups white wine
2 lb. mussels, scrubbed
2 cups fish stock
3 cups quick-cooking white rice
1⁄2 tsp. turmeric
3 1⁄2 cups heavy cream
1 cup tomatoes, chopped
1. In a large pot, heat oil and add shallots, curry powder, and garlic; sauté for 3 min. Add wine and mussels and cook until mussels open. Remove mussels and keep warm.
2. Add stock, rice, and turmeric and simmer 5 min. Stir in cream and tomatoes and simmer over low heat.
3. Divide mussels in shallow bowls, and ladle soup over mussels. Sprinkle with chives.