Completely Keto Creamy Mussel Soup

On a brisk morning, with the mist still hugging the shore, she set out to the bustling docks where the fishermen were hauling in their catch. Among the treasures of the sea, she chose the finest mussels, their shells whispering stories of the ocean’s depths.

Back in her warm kitchen, the chef began her culinary dance. The bacon sizzled in a blend of butter and extra virgin olive oil, its rich aroma mingling with the freshness of the onion and garlic. As the mussels steamed open, revealing their tender flesh, she added a splash of lemon juice, a ray of citrus sunshine in the creamy sea of flavors.

The almond flour, whisked with care, and the rich heavy cream brought a velvety smoothness to the soup, while the egg yolks added a luxurious depth. A pinch of Pink Himalayan Salt and a crack of black pepper were the final touches, a nod to the briny kiss of the sea.

The Completely Keto Creamy Mussel Soup was not just a meal; it was a warm embrace on a chilly day, a celebration of the ocean’s bounty, and a testament to the chef’s passion for bringing the treasures of the sea to the heart of the keto table.

Completely Keto Creamy Mussel Soup

Course: Soup

Cuisine: Italian

Keyword: creamy mussel soup, keto creamy mussel soup

Servings: 6 people

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Ingredients

• 1 lb 10 ozs mussels
• 2 bacon slices chopped
• 1 Tbsp lemon juice
• 1 onion chopped
• 2 garlic cloves crushed
• 2 egg yolks
• 7 Tbsp butter unsalted
• 2 Tbsp Extra virgin olive oil
• 1/2 cup almond flour
• 1 1/4 cup heavy cream
• Pink Himalayan Salt
• black pepper

Instructions

1. Remove the mussel beards and srub under running cold water for 5 minutes. Throw away any mussels that don't close right away when tapped.

2. Fill a large pan with water and bring it to a boil. Add in the EVOO, mussels, and some pepper and keep cooking until all the mussels open.

3. Drain completely and save the cooking liquid. Throw away and closed mussels. Remove the mussels from the shells.

4. Melt the butter in a large saucepan and cook the onion, bacons, and garlic for 4 minutes.

5. Slowly mix in the flour and the 5 cups of the saved cooking liquid.

6. Pour the cream and lemon juice into the pan and season to taste. Add the mussels to the pan.

7. Blend the egg yolks with 2 tablespoons of the saved cooking liquid and mix it into the pan. Cook for 4 minutes.

8. Serve hot.

Recipe Notes