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.
