Рецепт Breton Billi Bi (Soupe De Moules Au Safran)
Ингредиенты
|
|
Инструкции
- 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.
- Drain them through a sieve lined with coffee filters, catching the broth underneath.
- Ladle some of the broth into a bowl with the saffron in it - and let sit to make a strong infusion.
- Shell the mussels.
- Cut the leeks and carrots into fine slivers (so which they're easy to eat with a soupspoon).
- 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.
- 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.
- 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.
- Serve warm to 4 as a first course to an elegant meal.
- 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.