Mussels Soup of Etretat
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 creamy base of softened leeks, onions, garlic, carrots, and tomatoes. Garnished with grated Gruyère cheese and fresh parsley, this dish transports you to the charming coastal town of Etretat, bringing warmth and delicious flavor to your table. Perfect for a winter evening, it’s an ideal way to enjoy seasonal mussels at their finest!
Servings: 6
Calories: 234kcal
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.