Creamy Pumpkin and Mussel Soup Recipe
Ingredients
- 2 1/4 pounds mussels, cleaned and debearded
- 4 ounces water
- 3/4 tablespoons butter
- 2 shallots, chopped
- 1 3/4 pound pumpkin, peeled and cut into 1-inch cubes
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
- 2 sprigs chervil, for presentation
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