Mussel soup

Gavin Victor

1 kg fish trimmings and/or heads
salt and milled black pepper

30 ml cornflour
30 ml water
190 ml thick cream
1 onion, quartered
2 large carrots
1 stalk celery
2 ml dill seed
2 bay leaves
15 ml salt
6 peppercorns
2 litre cold water

30 ml butter
5 ml sunflower oil
2 onions, finely chopped
6 cloves garlic, finely chopped
10 ml mustard powder
5 ml medium curry powder milled black pepper to taste
500 ml white wine
300 g mussel meat, reserving a few whole mussels for garnish snipped chervil for garnish

1 leek (white part only), well washed and cut into matchsticks
1 large carrot, cut into matchsticks
1 stalk celery, cut into matchsticks
15 ml butter

STOCK: Place all ingredients in a large saucepan. Cover and bring to boil, turn down heat slightly, cook for 30 minutes. Remove lid and cook briskly over high heat until reduced to 1,25 litres (5 cups). Strain and set aside.

SOUP: Heat butter and oil in a separate saucepan and sauté onions and garlic and softened, about 5 minutes, then add mustard, curry powder and seasoning. Pour in white wine and reduce stock and bring to boil. Add mussel meat, cover and cook over high heat for about 6 minutes.

VEGETABLES: Fry in heated butter for about 5 minutes. Season and reserve. BINDING: Mix cornflour and water until smooth, then stir into simmering soup. Stir in cream and cook, stirring, over low heat until soup begins to thicken and comes to boil. Check seasoning. Serve garnished with julienne vegetables and reserved mussels, and sprinkled with chervil.

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