Creamy Mussel Soup With Fiery Rouille Food

CREAMY MUSSEL SOUP

Steps:

• Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
• In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
• Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
• Serve with a mixture of soft cut french loaf and fried french loaf.
• For fried.
• Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

CREAMY MUSSEL SOUP WITH FIERY ROUILLE

Steps:

• -------------MUSSELSOUP-------------------.
• Sauté the onions in the butter/oil mixture.
• Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
• Add the stock and fresh tomatoes.
• Reduce the heat and simmer for 20 minutes.
• Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
• Add the cream and adjust the seasoning.
• If the soup tastes weak allow to reduce by cooking without a lid for a while.
• Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
• ---------ROUILLE-----------.
• Mix all ingredients together thoroughly and serve with seafood soups and stews.

ROUILLE

Steps:

• Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
• Add salt, pound into a paste.
• Add herbs, continue to mash.
• Add bread crumbs and stock, mash until fully incorporated.
• When all ingredients are indistinguishable, transfer to a heavy bowl.
• Add the egg yolks, incorporate by mashing and stirring, in turn.
• Add the red pepper, mashing and stirring.
• Beat all together until sticky.
• Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
• When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
• Season to taste with hot sauce, salt and pepper.

CREAM OF MUSSEL SOUP

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.).
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
• It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

MUSSEL SOUP

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.