Shell Soup

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ kg mussel (s) (cockles, clams, mussels etc.)
  • 8 scallop (s)
  • 200 ml white wine, drier
  • 200 ml tomato sauce
  • 3 shallot (s)
  • 1 clove garlic
  • 2 tablespoon olive oil
  • parsley
  • salt and pepper
  • Cayenne pepper
  • water
Shell Soup
Shell Soup

Instructions

  1. Place the mussels in salted water for 1 hour, separated by type. Then rinse thoroughly. Scrape off the clams to remove the tiny hairs. Open the scallops, remove the gray and black parts and rinse the mussels.
  2. Assort the other mussels and let them rise in a saucepan with boiling water. Filter and keep the cooking stock.
  3. Peel the shallots and garlic and chop with the parsley. Heat the oil in a saucepan, cook the shallots, the garlic and 3/4 of the parsley with a pinch of cayenne pepper for about 3 minutes very hot. Add the white wine and simmer for 1 minute. Add the mussel stock and the tomato sauce and reduce for 5 minutes. Salt and pepper. Add the mussels and stir slowly. Warm up slowly for 2 - 5 minutes (until the scallops are done).
  4. Place the mussels in the soup plate with the sauce and sprinkle with the remaining parsley.
  5. Serve with croutons roasted in olive oil and grated with garlic.
  6. Tip: Rouille goes very well with it.

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