Mussel Soup from Normandy
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point mussel (s) (mussels, generally kg), fresh
- 500 g fish - waste such as heads, bones, skin marine fish, no mackerel and herrins
- 1 tablespoon butter
- 1 carrot (s), diced
- 1 leek, only the white, diced
- 1 shallot (s), diced
- 1 bay leaf
- 400 ml white wine
- 350 ml water
- 150 ml cream
- 3 tablespoon crème fraîche
- 1 can saffron
- 2 egg yolks
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Gently sweat the carrot, leek and shallot in the butter for 5 minutes. Place the fish waste on top and pour in the water and 350 ml of the wine. Bring everything to the boil once, reduce the temperature and let it simmer for almost 30 minutes. Pass everything through a sieve, reduce a little, season with salt, pepper, set aside.
- Wash the mussels well, pull the beard and brush smooth. Throw away any mussels that have already been opened. Bring the rest of the wine, 50 ml, to the boil and add the mussels. Cook in a closed saucepan for about 5 minutes, shaking the saucepan vigorously from time to time.
- Pour this brew through a fine sieve and collect it. Release the mussels that are now open, throw away the closed ones.
- Fill up the fish stock with the cream and the mussel stock, reduce a little, season to taste and remove from the stove. Now fold in the creme fraîche and saffron, add the mussels and mix in the beaten egg yolks and let them steep for a moment. Then serve immediately.
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