Mussel soup
A light soup based on fish stock and mussels.
Recipe makes 5 litres/20 portions.
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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.