Creamy Mussel Soup With Fiery Rouille

• 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

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

onions, butter, periperi, garlic, fresh parsley, herbs, saffron, flour, fish stock, tomatoes, tomato pesto, tomato pesto, sugar, frozen mussels, cream, salt, rouille, garlic, fresh chili peppers, ground cumin, paprika, white bread, mayonnaise

Taken from www.food.com/recipe/creamy-mussel-soup-with-fiery-rouille-11623 (may not work)