• Gilles GB

Bouchot mussel soup with vegetable juliennes

Mis à jour : mai 9



The bouchot mussel, but first why bouchot? Well no ! Bouchot is neither a city nor a locality ... it is one of the ways to raise mussels!




Legend has it that it was an Irish traveler, Patrick Walton, who in 1235, invented the culture on bouchot, by planting stakes on the beach to try to catch birds, he realizes that he catches more mussels than anything else, so he multiplied the stakes and brings with hurdles, he named his invention with the words "end" and "choat": the wooden fence. The culture of Mussels was born.


The season to taste bouchot mussels spans from July to January, so it's fast approaching.


To make this soup, you will need for 4 people: - 1 Kg of Mussels bouchot, - 100 g celery-branch, - 100 g of leeks, - 100 g of carrots, - 3 cloves of garlic, - 100 g onions, - 100 g of white wine, - 50 g of shallots, - 100 g olive oil, - 50 g of pastis (if you don't like anise, you can skip this line), - 1 saffron pistil, - 750 g of fish stock (powder if you don't have time to prepare it), - 250 g of American / Armorican sauce (here you note the organization, it is precisely the sauce that I gave you in the previous post), - 100 g of fresh cream, - 50 g of butter, - salt pepper.



Preparation


- Peel and wash all the vegetables, - Cut the celery, leek and carrots into fine julienne, set aside, - Chop the garlic, chop the onions (cut into very small cubes), set aside,







- Deburr, wash the mussels, - Put them in a saucepan with the white wine and the shallots, make them open over high heat, - Once opened (discard the mussels that would refuse to open), strain the cooking juices (do not discard the juices), - Shuck and reserve the mussels in the filtered cooking juice,



Soup


- In a saucepan, heat the olive oil, add the chopped garlic, the chopped onion and the vegetables in julienne, - Sweat for 2 to 3 minutes covered, - Deglaze with pastis (or white wine if you are allergic to pastis), add the saffron, wet with the fish stock, mussel juice and American / Armorican sauce, - Cook 10 minutes, cream and continue cooking for a few minutes, - Remove from the heat, add the butter and add the mussels,





Presentation

- Place the filling and the mussels in the center of a deep plate, - Pour the soup around, - Garnish with chopped parsley.








And what to drink with this beautiful mussel soup ...


After discussion, I opted for a white Cassis - Bel-Arme from Clos Sainte Magdeleine (around 30 €) or a white Cassis from Domaine du Bagnol (around 20 €).







Until a next article, I wish you good tastings, I await your comments and see you very soon.

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