Onion Soup With Mussels (Moules) And Beer

While on vacation with Don’s daughter, Carole in Antwerp, Don had a feast of Moules et Frites and thought I should share a recipe similar to what he had.  His mouth still waters at the thought of it.

• 5 tbsp. butter
• 3 onions, sliced thinly
• pinch of salt
• 3 cups vegetable stock
• 1 garlic clove, finely chopped
• 1 cup good strong beer
• 2 lbs. mussels, cleaned and rinsed
• 1/2 baguette, sliced
• 1  1/2 cups grated mozzarella cheese
• 1/2 cup asiago cheese, grated

In a large frypan, melt the 4 tbsp. butter and cook the onions down for about 20 minutes, stirring often until softened and beginning to brown. (wipe the tears if you have to). Season with salt, reduce temperature to low and continue cooking a further 10 minutes again, stirring often. Deglaze with the vegetable stock and set aside.

While the onions are cooking, heat the remaining butter in a large pot on high heat. Saute the garlic for 30 seconds and add the beer and cook for 1 minute. Add the mussels, cover and cook for 4 minutes, shaking the pan occasionally until the mussels have opened. Discard any that are broken or have not opened. Set aside 12 mussels in their shell and when the rest are cool enough to handle, remove them from their shells, reserving them separately.

Add the onions and stock to the cooking liquid, bring to a boil and cook 5 minutes.

Preheat the broiler. Place the bread slices on a parchment lined baking sheet, cover with the mozzarella cheese and broil for 1 minute until melted and browning.

Reheat the shelled mussels in the soup. Ladle the soup into 4 bowls, place 3 mussels in the shell in each bowl, and  top with a mound of the grated Parmesan cheese and set a slice of the cheese toast on the side of the bowl.

If you like mussels, you are going to LOVE this soup.