The Blomidon Inn's Mussel and Scallion Soup

Author: Canadian Living

Pernod, the French licorice spirit adds a distinctive note to the chowder. You can add a few strips of tomato and green onion (scallion) to garnish each soup bowl.

  • Portion size 6 servings


  • 2 lbs mussels
  • 1 small onion diced
  • 3/4 cups dry white wine
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cup 18% light cream
  • 1 cup whipping cream
  • 2 tablespoons all purpose flour
  • 2 tablespoons softened butter
  • 1/4 teaspoon salt
  • 2 plum tomatoes peeled and seeded
  • 2 green onions (scallions)thinly sliced
  • 1 tablespoon Pernod


Rinse mussels; snip off any beards. Place in Dutch oven with onion, wine, thyme and bay leaf. Cover and bring to boil. Reduce heat and simmer until mussels open, shaking pan a few times to distribute mussels in wine, about 5 minutes. Strain mussels and onion through sieve into heatproof bowl, discarding any mussels that remain closed. Let cool; set cooking liquid aside. Shell all but a dozen of the mussels and setaside all mussels and chopped onion.

In clean Dutch oven, bring 18% and whipping cream to simmer. Meanwhile, in small bowl, mash flour, butter an d and salt together until smooth. Whisk into cream mixture. Simmer until thickened and smooth, about 5 minutes. Add reserved mussel cooking liquid; bring back to simmer. Stir in shelled mussels, tomato, green onion and Pernod; heat through until steaming hot. Ladle into warmed bowls and garnish with remaining mussels in shells.

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The Blomidon Inn's Mussel and Scallion Soup