Chef Recipes
Soupe Aux Moules
By Chef Jon-Paul Hutchins
Scottsdale Culinary Institute
SOUPLE AUX MOULES IS TO FRANCE WHAT CLAM CHOWDER IS TO AMERICA
| QTY | UNIT | INGREDIENTS |
| 2 1/2 | # | FRESH MUSSEL, IN THEIR SHELLS
WASHED, REMOVING SAND AND BEARDS, WASHING WELL |
| 1/2 | # | CARROTS, 1/2 ROUGH CHOPPED AND 1/2 BRUNOISE |
| 1/2 | # | LEEKS, 1/2 ROUGH CHOPPED AND 1/2 BRUNOISE |
| 1 | PT | FISH STOCK |
| 1 | CUP | DRY WHITE WINE |
| 1 | T | UNSALTED BUTTER |
| 1/2 | t | SAFFRON |
| 1/2 | t | DRIED THYME |
| 1 | PT |
HEAVY CREAM SALT, FRESH GROUND PEPPER CAYENNE PEPPER |
| 1/2 | EACH | JUICE OF 1/2 LEMON |
- PLACE ROUGH CHOPPED VEGETABLES IN A LARGE SAUCEPAN WITH THE MUSSELS, STOCK AND WINE. BRING TO A BOIL AND COOK 5 MINUTES. STRAIN AND RESERVE LIQUID AND MUSSELS SEPARATELY.
- SAUTE THE BRUNOISE VEGETABLES IN BUTTER WITH THE SAFFRON AND THYME, OVER A LOW HEAT FOR 10 MINUTES.
- ADD THE CREAM TO THE VEGETABLE MIXTURE AND BRING TO A BOIL. REDUCE THE MIXTURE SLIGHTLY.
- ADD THE RESERVED LIQUID FROM THE MUSSELS AND REDUCE SLIGHTLY.
- SHUCK THE MUSSELS, AND ADD THEM TO THE SOUP
- SEASON TO TASTE
- SERVE IN HEATED BOWLS.
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