Рецепт Breton Billi Bi (Soupe De Moules Au Safran)

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0 голосов | 1833 визита
Порций: 4

Ингредиенты

Cost per serving $3.99 view details
  • 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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 363g
Recipe makes 4 servings
Calories 350  
Calories from Fat 171 49%
Total Fat 19.36g 24%
Saturated Fat 9.84g 39%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 729mg 30%
Potassium 896mg 26%
Total Carbs 14.95g 4%
Dietary Fiber 1.2g 4%
Sugars 2.12g 1%
Protein 28.28g 45%
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