Curried mussel soup

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Simple and authentic, treat yourself to this delicious curry mussel soup recipe.

Ingredients for 4 persons :

1 white leek
20 g butter
20 g flour
10 cl of white wine
1 tsp. curry
12.5 cl of liquid cream (30% fat)
Salt pepper

Mussels

800 g of mussels
1 shallot
30g butter
5 cl of white wine

Fish stock

2 to 3 fish bones
1 onion, 1 shallot, 2 cloves of garlic
1 green leek
1/2 celery
1/2 carrot
30g butter
75 cl of water
1 bouquet garni

Curried mussel soup

Simple and authentic!

For the marinated mussels:

Scrape and deburr the mussels. Immerse them in fresh water and wash them, renewing the water several times, let them drain in a colander.
Peel and chop the shallot.

In a casserole dish,

Melt the butter, add the shallot and sweat for a minute. Add the white wine and let it evaporate slightly. Add the mussels, pepper and cook until they open.
Remove them from the casserole, shell them.
Filter the juice (set aside).

For the fish stock:

Soak the bones in cold water for 30 minutes.
Peel and wash the vegetables, cut them into pieces.
In a casserole dish, sweat them for 2 to 3 minutes in butter, add the rinsed fish bones.
Add the 75 cl of water, add the bouquet garni.
Simmer for 20 to 25 minutes, skimming regularly. Filter.
Remove the first leaves from the leek, wash it and thinly slice it. Sweat it for 2 to 3 minutes in butter. Add the flour, mix, cook for 2 to 3 minutes over low heat. Pour in the white wine and add the curry.
Reduce slightly, add 3/4 of the shelled mussels.
Add the juice from the mussels and about 40 cl of the fish stock. Cook for 30 minutes, mix. Filter.
Stir in the cream, check the seasoning.

Divide the soup between soup plates, sprinkle with the remaining shelled mussels.

Cellar side:

Muscadet Sèvre and Maine sur lie

Words from the kitchen

Slice : cut into thin slices.
Wet : pour a liquid, wetting (water, milk, broth, stock, wine ...) in order to cook or make a sauce, a juice ... This liquid is poured until it touches the top of the cooking ingredient.
Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Well being : Calories per person: 300

Photo: C. Herlédan