Page 173 - 2019TOHCookbook
P. 173
MUSSEL SOUP
INGREDIENTS
1 cup cooked gigante beans 2 tbsp. unsalted butter
1⁄4 cup minced shallots
1 cup thinly sliced leeks
2 lb. black mussels, scrubbed and debearded
1 1⁄2 cups dry white wine
1 cup fish or chicken stock or nettle blanching water 1 cup heavy cream
Kosher salt and freshly ground white pepper
INSTRUCTIONS
1. Heat the butter in a medium Dutch oven over medium-low heat. Add the shallots and leeks, cover and cook until tender, about 8 minutes. Add the broth, beans and the mussels, cover and cook until the mussels open, 4 to 5 minutes. Transfer the mussels to a large bowl. Discard any mussels that haven’t opened.
2. If you like, remove the mussels from their shells and discard the shells.
3. Reduce the broth by a third, about 10 minutes.
4. Add the cream and heat until it just comes to a boil. Remove from the heat. Swirl in the nettle puree.
5. Add the mussels, in or out of their shells, back to the pan and heat through.
6. Serve with toasted rustic bread.
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