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Recipes

Mussel Soup

 

 

 

Recipes from The Chef's Academy

 

Serves 4

 

1.5 pounds mussels

2 ounce anchovies

1/2 cup olive oil

1/2 cup onions, finely diced

2 cloves garlic, thinly sliced

1 tsp. sea salt

1/8 tsp. red chile flakes

1 1/2 cups white wine

1 1/2 cups chicken stock

 

In a large enameled casserole over a medium flame, heat 1/2 cup of olive oil and soften the onion to translucence. Add the anchovies and garlic, rolling them about in the oil for 1 minute, taking care not to color the garlic, and add the mussels. Add the tomatoes, sea salt, chile and wine, bringing it all to a simmer, stirring it forcefully to loosen the bits lying at the bottom. Simmer for 5 minutes and add the chicken stock. Cook for an additional 10 minutes. Reserve 16 mussels in the shell; remove the rest, placing the meat into the soup. Serve in heated soup bowls and garnish by putting mussels with shells around the bowl.

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