Time 50m Yield 4 servings as an entree, 8 as an appetizer Number Of Ingredients 13 Steps:
Scrub mussels well to remove dirt and, if necessary, remove beards. Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened. Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup. When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics. Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.) Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.
Time 1h Yield 6 servings Number Of Ingredients 11 Steps:
Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain. In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed. Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand). Remove the mussels from the shells, discarding the shells. Pinch out and discard any “beards” from the mussels. To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley.
Yield 6-8 servings Number Of Ingredients 15 Steps:
Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside. Combine the shallots, wine, and saffron threads in a pot large enough to hold the mussels. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels for 5-6 minutes, shaking the pot occasionally. Remove the mussels from the pot as their shells open. Remove the meat from the shells; refrigerate. Strain the cooking liquid and reserve. Heat the butter in a 3-quart pot over medium heat. Add the onion and stir to coat evenly. Cover the pot and cook the onion until translucent, 3-4 minutes. Add the flour and cook, 3-4 minutes, stirring almost constantly with a wooden spoon. Gradually add the mussel cooking liquid and fish broth, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer. Simmer gently, 45 minutes, stirring occasionally and skimming as necessary. Discard the sachet. Strain the soup through cheesecloth or a fine sieve. Return the soup to the stove and bring to a simmer. Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes. Add the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. Serve in heated bowls.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer 5-10 minutes, or until the mussels have opened. Discard any mussels that do not open. Strain the liquid through a double thickness of cheesecloth. Reserve the mussels for another use or remove them from the shells and use them as a garnish. Bring the liquid in the saucepan to a boil and add the cream. Retirn to boil and remove from the heat. Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly. DO NOT BOIL. Serve hot or cold. This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.
