Ingredients1 onion, peeled
1 Tbsp butter 1 Tbsp light olive oil 1 tsp finely chopped garlic 1 tsp freshly chopped thyme 1 cup white wine (eg. Sauvignon Blanc) 1 cup fresh cream 2-4 Tbsp white onion soup powder or White Onion Soup Mix 2-4 Tbsp cream cheese, with chives & onion or plain freshly ground black pepper (lots!) 500g half-shell mussels (frozen or fresh) 500g mussel meat (frozen or fresh) 75g spring onions, finely sliced 1 Tbsp freshly chopped parsley, chives or thyme |
MethodFinely dice the onion.
Over a medium-high heat, melt the butter & olive oil in a potjie pot (size 2) or heavy-bottomed saucepan. Add the onions & garlic & stir-fry until soft. Stir in the thyme, wine & cream, bring the sauce to a boil and cook for 3 mins. Turn the heat down to medium-low and slowly stir in the soup powder a little at a time until the desired consistency has been reached. Cover the pan with a lid and simmer for 2 mins. Season generously with ground black pepper and gently stir in the cream cheese and then the mussels, taking care to not break the mussel meat. Replace the lid and simmer for a further 2 mins. Turn off the heat & fold in the spring onions. Spoon equal portions into soup bowls & garnish with parsley before serving. |
Use White Onion Soup Mix instead of commercial soup powder.
Variation
Substitute the half-shell mussels with mussel meat.
Serving Suggestions
Serve with fresh hot ciabatta, Potato Bread with Feta & Spring Onions or Beer Bread.
