Cream of Asparagus with Mussels and Garlic Croutons
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 […]
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
Instructions
- 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.
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.