Cream of Mussel Soup with Saffron
- 1 1/2 quarts mussels (1.5 l)
- 3 1/3 cups dry white wine (80 cl)
- 1 1/2 ounces shallots (40 g)
- 1 1/2 ounces yellow onions (40 g)
- parsley stems
- 1 sprig thyme
- 1/2 bay leaf
- 3 ribbons orange rind
- 3 1/3 cups sole stock (80 cl)
- 2 3/4 ounces tomato passata (80 g)
- 2 teaspoons cornstarch (8 g)
- 1/2 teaspoon saffron (2 g)
- 9 ounces whipping cream (260 g)
Step 1: Mussels
Scrape and debeard the mussels, and scrub them by rubbing them against each other to clean well. Drain in a colander.
Peel, and finely mince the shallots and yellow onion.
Tie up a bouquet garni with the parsley stems, thyme, bay leaf, and orange rind.
Place the mussels in a sauté pan fitted with a cover. Add the shallots, onion, bouquet garni, and dry white wine, then cover and bring as quickly to a boil as possible.
When the mussels have opened just slightly, drain in a colander placed over a stainless steel container.
Delicately remove the mussels fromof their shells, and remove the frills without damaging them. Set 60 of mussels aside to bind the soup. Delicately set the others aside in a container covered with a bit of the cooking liquid.
Step 2: Cream of Mussel Soup
Filter the rest of the mussel cooking juices through moistened cheesecloth, and pour into a pot big enough to cook the soup. Add 3 1/3 cups (80 cl) of sole stock and reduce by half. Add the passata and cook for 3 minutes on the edge of the range, maintaining a slight simmer.
Dilute the cornstarch in a bit of cold water, and use it to thicken the reduction. Add the cream and saffron, and cook for 5 minutes over a low heat.
Purée the soup base with the reserved mussels to bind, then pour into another pot, filtering the soup through a fine-meshed chinois. Season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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