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Рецепт Breton Billi Bi (Soupe De Moules Au Safran)
by Global Cookbook

Breton Billi Bi (Soupe De Moules Au Safran)
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Ингредиенты

  • 1/2 bot dry white white (preferably Muscadet, the only wine of Brittany, but dry vermouth is fine)
  • 1 x bouquet garni consisting of Thyme plus Parsley plus
  • 1 x Bay leaf tied together or possibly wrapped in foil then pierced with a fork
  • 1 c. water
  • 2 lb mussels (in the shell)
  • 1/2 tsp saffron
  • 2 Tbsp. butter
  • 2 x leeks, white only cut into slivers
  • 2 x carrots peeled, and cut into very fine slivers (like the leeks)
  • 3/4 c. heavy cream
  • 2 x egg yolks beaten
  • 1 dsh Tabasco sauce Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. finely-chopped tarragon for garnish

Инструкции

  1. Mix the wine, bouquet garni, and water in a large saucepan and bring to a boil. After you've scrubbed and debearded the mussels, as needed, drop them into the saucepan, cover, and shake them over high heat till they open - just a few min.
  2. Drain them through a sieve lined with coffee filters, catching the broth underneath.
  3. Ladle some of the broth into a bowl with the saffron in it - and let sit to make a strong infusion.
  4. Shell the mussels.
  5. Cut the leeks and carrots into fine slivers (so which they're easy to eat with a soupspoon).
  6. Heat the butter in a large saucepan, then add in the slivers and cook covered on medium low heat, letting them sweat till tender. Add in the broth and bring to a boil. Stir in the saffron infusion, the cream, the Tabasco sauce, and season to taste. Let bubble for some 5 min, then reduce heat.
  7. Mix a ladleful with the beaten egg yolks, to make a liaison, then stir back into the pot and let thicken over a low heat for several min.
  8. When the soup has thickened, stir in the mussels and let hot in the simmering liquid for a few min. Ladle into soup bowls and sprinkle each with finely chopped tarragon.
  9. Serve warm to 4 as a first course to an elegant meal.
  10. Comments: Do not be afraid of picking up those plastic bags full of mussels at the grocery - the mussels are clean, often debearded, and whip up into a smashing soup in no time. This Breton soup, for example, is pretty easy and quick for being such a showstopping beauty. And it's no wonder: the north coast of Brittany, from that this soup came, is so thick with these shellfish, you can just run down to beach and pick them fresh from the rocks.