Gastronomixs

Mussel soup

A light soup based on fish stock and mussels.

Recipe makes 5 litres/20 portions.

Mussel soup

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Ingredients

6

kg

mussels

100

g

butter

1.5

litres

white wine

3

litres

fish stock

500

g

onion

500

g

leek

500

g

celeriac

250

g

fennel

8

cloves

garlic

10

sprigs

thyme

8

 

bay leaves

5

sprigs

parsley

500

g

cream

 

 

pepper

 

 

salt

Preparation method

  • Rinse the mussels in plenty of cold water. Throw away the mussels that remain open and no longer close.
  • Heat 50g of butter in a wide pan with a lid until it is bubbling.
  • Add the mussels and cook until they open.
  • Drain the mussels. Make sure you collect the cooking liquid!
  • Chop the onion, leeks, celeriac, and fennel into pieces measuring 2x2cm. Rinse in plenty of water.
  • Heat 50g of butter in a wide pan until bubbling and add the coarsely chopped vegetables together with the garlic, thyme, bay leaves, and parsley stalks. Gently fry these as well.
  • Deglaze by adding the white wine and allow the alcohol to evaporate.
  • Add the fish stock and mussel liquid. Bring to the boil and continue cooking gently for 20 minutes.
  • Remove half of the mussels from their shells. Remove the bouquet garni.
  • Add half of the mussels and the cream. Mix in the food processor.
  • Pass through a fine conical sieve.
  • Season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible.
  • Keep the remaining half of the mussels to use as a garnish.

Serving suggestions

  • Variation tip: use Asian ingredients such as lime leaves, lemongrass, ginger, coconut milk, and cardamom.
  • Variation tip: use as a basis for preparing a mousse.
  • Variation tip: use sea vegetables as a garnish, such as samphire, sea lavender, sea lettuce, or seaweed.
  • Variation tip: to add more depth, use fermented products such as tempeh and miso.

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