Mussels Soup of Etretat is a comforting French dish, traditionally served from October to February when the cold waters of Etretat yield the best mussels. This rich and flavorful soup combines fresh mussels with white wine, fish stock, aromatic vegetables, and a hint of curry. The mussels are steamed to perfection and added to a […]
the mussels very well and remove the beards if any.
Place in a pot with the white wine. Cover with a lid and 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 .
Add vermicelli and for 10 more minutes, then add mussels. Serve with grated cheese on the side.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
