Cream of Asparagus with Mussels and Garlic Croutons

Name: Cream of Asparagus with Mussels and Garlic Croutons
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 12 thin baguette slices; 2 tbsp (30 ml) olive oil, plus more for serving; 1/2 garlic clove; 1 shallot, chopped; 1/2 garlic clove, chopped; 1 tbsp butter; 1/2 cup (125 ml) dry white wine; 2 lb (900 g) mussels, cleaned; 1 leek, white part only, thinly sliced; 1 tbsp butter; 4 cups (1 litre) chicken broth; 1 potato, peeled and diced; 2 lb (900 g) green asparagus, trimmed and cut into pieces; 1 tbsp parsley, chopped

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Preparation 30 min
Cooking 25 min
Servings 6

A huge share of Canada’s mussel production is exported and not consumed at home—a shame when you consider that farmed mussels are not only one of the most sustainable seafoods, but also delicious and simple to prepare. These plump, tender, white-wine-poached mussels do the heavy lifting in a velvety soup that’s good to the last spoonful, especially at the height of asparagus season.

Featured in RICARDO Magazine SPRING 2019 (p. 58)

Sans noix
Sans oeufs

Ingredients

Garlic Croutons
- 12 thin baguette slices
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1/2 garlic clove
Mussels in White Wine
- 1 shallot, chopped
- 1/2 garlic clove, chopped
- 1 tbsp butter
- 1/2 cup (125 ml) dry white wine
- 2 lb (900 g) mussels, cleaned
Cream of Asparagus
- 1 leek, white part only, thinly sliced
- 1 tbsp butter
- 4 cups (1 litre) chicken broth
- 1 potato, peeled and diced
- 2 lb (900 g) green asparagus, trimmed and cut into pieces
- 1 tbsp parsley, chopped

Preparation

Garlic Croutons
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, brush the baguette slices with the oil. Bake for 8 minutes or until golden. Let cool. Rub each bread slice with the garlic clove. Break the slices into large pieces.
Mussels in White Wine
- In a large pot over medium-high heat, soften the shallot and garlic in the butter. Add the wine and bring to a boil. Add the mussels. Cover and cook for 4 minutes or until the mussels have opened completely. With a slotted spoon, transfer the mussels to a baking sheet, discarding any that have not opened. Let cool. Remove the flesh from the shells and discard the shells. In a sieve set over a bowl, strain the cooking liquid. Reserve the liquid and discard the aromatics.
Cream of Asparagus
- In the same pot over medium-high heat, soften the leek in the butter. Add the reserved cooking liquid, the broth and potato. Bring to a boil, then simmer for 10 minutes. Add the asparagus and continue cooking for 8 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Season with salt and pepper.
- Divide the soup among six bowls. Top with the mussels, croutons and parsley. Garnish with a drizzle of olive oil.

Note from Ricardo

Eco-friendly tip: Farmed mussels are green machines! They absorb harmful surplus nutrients (like carbon dioxide and nitrogen) and help reduce greenhouse gases as a result.

Personal Note

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Cream of Asparagus with Mussels and Garlic Croutons

Categories

Ingredients

Garlic Croutons

Mussels in White Wine