Mussels Soup of Etretat
Ingredients
- 2 pounds fresh mussels
- 2 cups dry white wine
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 3 ounces Gruyère cheese, grated
- 1 bunch parsley, chopped
- 2 medium tomatoes, peeled
- 1 teaspoon curry powder
- 2 medium leeks, white part only
- 1 medium onion, minced
- 1 medium carrot, sliced
- 4 cups fish stock
- 1/3 cup vermicelli
Instructions
- Wash the mussels very well and remove the beards if any.
- Place in a pot with the white wine. Cover with a lid and steam on high heat, for about 6 to 8 minutes, depending on their size, until the mussels open. to open the mussels and cover with a lid. Cook the mussels for about 6 to 8 minutes, depending on their sizes.
- Strain in a colander, Make sure to reserve the cooking juice! . Remove mussels from the shell and reserve in a cooler.
- In a pot, melt the butter. Sweat the leeks, garlic, onions, carrots, and parsley on low heat. Cook the vegetables until slightly golden for about 10 minutes.
- Add chopped and seeded tomatoes, mussel stock, fish stock, curry, pepper, and bring to a boil.
- Add vermicelli and simmer for 10 more minutes, then add mussels. Serve with grated cheese on the side.
Video
Cooking Tips for Mussels Soup of Etretat
- Fresh Mussels: Ensure the mussels are fresh and tightly closed. Discard any mussels that are open before cooking.
- Straining Mussel Juice: When steaming the mussels, save the cooking liquid (mussel juice) as it’s packed with flavor and will enhance the soup.
- Vegetable Sautéing: When sweating the leeks, carrots, garlic, and onions, do it over low heat to avoid burning and allow the vegetables to release their flavors slowly.
- Tomato Skin Removal: To easily peel tomatoes, make an “X” incision on the skin and blanch them in boiling water for about 30 seconds, then transfer to ice water to easily remove the skin.
- Vermicelli Texture: To avoid overcooking the vermicelli, add it near the end of cooking, simmering for only 10 minutes.
- Cheese for Garnish: Serve the soup with freshly grated Gruyère cheese on the side for added richness and flavor.
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