Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 30 small raw mussels in shell (approx 2 lb)
- 1/2 lb raw shrimp (20 per pound size)
- 8 oz dry sherry
- 8 oz fish stock
- 1/2 large yellow onion
- 1 celery stalk
- 2 Tbsp olive oil
- 1 tsp parsley
- 1/2 tsp sweet Spanish paprika
- 8 oz whole milk
- 8 oz heavy cream
This Creamy Spanish Shrimp Soup makes 4 servings.
Mussels should be scrubbed clean on outside. Rinse the mussels and the shrimp.
Place fish stock and sherry in a large pot and bring to a boil. Reduce to a simmer immediately and add mussels and shrimp and simmer for 4-5 minutes. Remove the mussels and shrimp. Set on a plate to cool.
Peel and finely chop the onion and the celery. Sauté the celery and onion in olive oil in a heavy bottom frying pan.
Add the celery and onion to the stock and wine mixture. Pour in whole milk, cream, paprika and parsley and stir. Turn heat to very low.
Discard any mussels that did not open. When cool enough to touch, remove mussels and shrimp from shells and return to the soup. Stir and salt to taste. Simmer on low for 5 minutes.