Mussel soup

Fairlady
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (28)

stock — fish
1.00 kg fish — trimmings
1.00 onion — quartered
2.00 carrots — large
1.00 celery stalks
2.00 ml dill seeds
2.00 bay leaves
15.00 ml salt
6.00 black peppercorns
2.00 Litres water — cold
SOUP
30.00 ml butter
5.00 ml sunflower oil
2.00 onion — finely chopped
6.00 garlic — cloves, finely chopped
10.00 ml mustard — powder
5.00 ml curry powder — medium
freshly ground black pepper
500.00 ml wine — white
300.00 g mussels — meat
fresh chervil
VEGETABLES JULIENNE
1.00 leek — white, washed, cut into matchsticks
1.00 carrots — julienned
1.00 celery — cut into matchsticks
15.00 ml butter
salt and freshly ground black pepper
BINDING
30.00 ml cornflour
30.00 ml water
190.00 ml cream — thick
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Method:

STOCK: Place all ingredients in a large saucepan. Cover and bring to boil, turn down heat slightly, cook for 30 minutes.
Remove lid and cook briskly over high heat until reduced to 1,25 litres (5 cups). Strain and set aside.
SOUP: Heat butter and oil in a separate saucepan and sauté onions and garlic and softened, about 5 minutes, then add mustard, curry powder and seasoning. Pour in white wine and reduce stock and bring to boil.
Add mussel meat, cover and cook over high heat for about 6 minutes.
VEGETABLES: Fry in heated butter for about 5 minutes.
Season and reserve.
BINDING: Mix cornflour and water until smooth, then stir into simmering soup. Stir in cream and cook, stirring, over low heat until soup begins to thicken and comes to boil. Check seasoning.
Serve garnished with julienne vegetables and reserved mussels, and sprinkled with chervil.



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