Wednesday, January 14, 2015

soupe aux moules

mussels and vermicelli ,long ,thin noodles ,are combined in a thin soup flavoured with a bouquet garni and saffron. the soup is poured over slices of toast to serve

  • 2 pints mussels
  • 1 shallot
  • 150 ml dry white wine
  • 400 ml water
  • 6 saffron strands
  • 2 large onions
  •  25 gram butter
  • 1 bay leaf
  • 25 gram vermicelli
  • 8 small slices of toast
  • 1 freshly ground black pepper
soupe aux moules
soupe aux moules - take to the table in a soup tureen and ladle into bowl

Cooking method

  1. scrub and wash the mussels. peel and chop the shallot . put into the saucepan with the white wine, water,bouquet garni,salt and pepper
  2. cover and cook over a high heat for about 5 minutes,shaking the pan from time to time,till the mussels open. discard any that remain closed .drain the mussels,reserving the cooking liquor
  3. pound the saffron in a small bowl and add 2 tbsp ( 1x 15 ml ) water. leave to soak for 10 minutes
  4. peel the onions and cut into fine slices. melt half the butter in a saucepan and cook the onion rings gently for 10 minutes without browning
  5. strain the reserved cooking liquor through a muslin-lined sieve into the saucepan.bring to the boil,add the saffron and soaking liquid,and the bay leaf.bring to the boil and simmer for 5 minutes
  6. add the vermicelli and boil till aldente.stir in the mussels in their shells and the remaining butter.mix well,taste and adjust seasoning,then bring back to the boil
  7. place slices of toast in the bottom of each soup plate and pour the soup over 
  8. serve soupe aux moules immediately