Creamy Mussel Soup With Fiery Rouille - cooking recipe

Ingredients

Soup
2 onions, finely chopped
2 tablespoons salted butter
1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil
4 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon dried herbs
1 pinch saffron or 1 pinch ground turmeric
1/4 cup flour
8 cups fish stock or 8 cups chicken stock
2 medium tomatoes, skinned and chopped
1/3 cup sun-dried tomato pesto or 1/3 cup tomato paste
1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
2 teaspoons sugar
1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels
1/2 cup cream, thick
seasoning salt
rouille
4 -6 cloves garlic, crushed
3 fresh chili peppers, very finely chopped (with pips)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 slice white bread, soaked in a little of the soup and mashed
1/4 cup mayonnaise

Preparation

-------------MUSSELSOUP-------------------.
Saute the onions in the butter/oil mixture.
Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
Add the stock and fresh tomatoes.
Reduce the heat and simmer for 20 minutes.
Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
Add the cream and adjust the seasoning.
If the soup tastes weak allow to reduce by cooking without a lid for a while.
Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
---------ROUILLE-----------.
Mix all ingredients together thoroughly and serve with seafood soups and stews.