Mussels Soup of Etretat
A delicious mussels soup that is usually served from October to February when the water of Etretat (a fishing small city in Normandy, France) is at its coldest and the mussels have their best flavors.
Servings: 6
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.
