Ingredients Jump to Instructions ↓

  1. 1/2 Dry white white (preferably Muscadet, the only wine Of Brittany, but dry vermouth is fine)

  2. 1 Bouquet garni - consisting of Thyme - plus Parsley - plus

  3. 1 Bay leaf - tied together or Wrapped in foil then pierced with a fork

  4. 1 cup 237ml Water

  5. 2 lbs 908g / 32oz Mussels (in the shell)

  6. 1/2 teaspoon 2 1/2ml Saffron

  7. 2 tablespoons 30ml Butter

  8. 2 Leeks, white only - cut into slivers

  9. 2 Carrots - peeled, and cut Into very fine slivers (like the leeks)

  10. 3/4 cup 177ml Heavy cream

  11. 2 Egg yolks - beaten

  12. 1 Tabasco sauce Salt - to taste Freshly-ground black pepper - to taste

  13. 2 tablespoons 30ml Finely-minced tarragon - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix the wine, bouquet garni, and water in a large saucepan and bring to a boil. After you've scrubbed and debearded the mussels, as needed, drop them into the saucepan, cover, and shake them over high heat until they open -- just a few minutes. Drain them through a sieve lined with coffee filters, catching the broth underneath. Ladle some of the broth into a bowl with the saffron in it -- and let sit to make a strong infusion. Shell the mussels. Cut the leeks and carrots into fine slivers (so that they're easy to eat with a soupspoon). Melt the butter in a large saucepan, then add the slivers and cook covered on medium low heat, letting them sweat until tender. Add the broth and bring to a boil. Stir in the saffron infusion, the cream, the Tabasco sauce, and season to taste. Let bubble for some 5 minutes, then reduce heat. Mix a ladleful with the beaten egg yolks, to make a liaison, then stir back into the pot and let thicken over a low heat for several minutes. When the soup has thickened, stir in the mussels and let warm in the simmering liquid for a few minutes. Ladle into soup bowls and sprinkle each with finely minced tarragon. Serve hot to 4 as a first course to an elegant meal.


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