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Ingredientes
- 1/2 bot dry white white (preferably Muscadet, the only wine of Brittany, but dry vermouth is fine)
- 1 x bouquet garni consisting of Thyme plus Parsley plus
- 1 x Bay leaf tied together or possibly wrapped in foil then pierced with a fork
- 1 c. water
- 2 lb mussels (in the shell)
- 1/2 tsp saffron
- 2 Tbsp. butter
- 2 x leeks, white only cut into slivers
- 2 x carrots peeled, and cut into very fine slivers (like the leeks)
- 3/4 c. heavy cream
- 2 x egg yolks beaten
- 1 dsh Tabasco sauce Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. finely-chopped tarragon for garnish
Direcciones
- Mix the wine, bouquet garni, and water in a large saucepan and bring to a boil. After you've scrubbed and debearded the mussels, as needed, drop them into the saucepan, cover, and shake them over high heat till they open - just a few min.
- Drain them through a sieve lined with coffee filters, catching the broth underneath.
- Ladle some of the broth into a bowl with the saffron in it - and let sit to make a strong infusion.
- Shell the mussels.
- Cut the leeks and carrots into fine slivers (so which they're easy to eat with a soupspoon).
- Heat the butter in a large saucepan, then add in the slivers and cook covered on medium low heat, letting them sweat till tender. Add in the broth and bring to a boil. Stir in the saffron infusion, the cream, the Tabasco sauce, and season to taste. Let bubble for some 5 min, then reduce heat.
- Mix a ladleful with the beaten egg yolks, to make a liaison, then stir back into the pot and let thicken over a low heat for several min.
- When the soup has thickened, stir in the mussels and let hot in the simmering liquid for a few min. Ladle into soup bowls and sprinkle each with finely chopped tarragon.
- Serve warm to 4 as a first course to an elegant meal.
- Comments: Do not be afraid of picking up those plastic bags full of mussels at the grocery - the mussels are clean, often debearded, and whip up into a smashing soup in no time. This Breton soup, for example, is pretty easy and quick for being such a showstopping beauty. And it's no wonder: the north coast of Brittany, from that this soup came, is so thick with these shellfish, you can just run down to beach and pick them fresh from the rocks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 171 | 49% |
| Total Fat 19.36g | 24% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 729mg | 30% |
| Potassium 896mg | 26% |
| Total Carbs 14.95g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.12g | 1% |
| Protein 28.28g | 45% |
