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Mussel
Saffron Soup with Caramelized Onions and Garlic Croutons serves 6 When Hiro created this soup, he was melding two culinary ideas: traditional French onion soup, with its slow-cooked onions and slab of toast, and Provencal shellfish cooked with saffron and cream. The result is a very sexy soup with the soulful flavours of saffron, onions, and the sea, which brings to mind the great fish soups of France. Garlic Croutons 12 baguette slices, about 1/4 inch thick and 3 inches long 1/2 teaspoon herbes de Provence 1 clove garlic Caramelised Onions 2 tablespoons unsalted butter 2 onions, halved and thinly sliced Mussel Saffron Soup 40 black mussels (about 3 pounds), scrubbed and debearded 1/2 cup dry white wine 1 tablespoon olive oil 2 teaspoons minced garlic Pinch of crushed red pepper flakes 1/2 cup chopped onion 1/2 cup tomato purée 2 and 1/2 cups heavy whipping cream 2 cups chicken stock 1 teaspoon saffron threads Salt and freshly ground black pepper to taste 1 tablespoon chopped fresh chives To make the Garlic Croutons perheat the oven to 350 F Arrange the baguette slices in a single layer on a baking sheet pan and sprinkle with herbes de Provence. Bake until golden brown, 3 to 4 minutes. Rub each crouton with the garlic clove. Set aside. To Caramelize the Onions melt the butter in a medium sauté pan or skillet over low heat. Add the onions and sauté until caramel brown, about 30 minutes, stirring occasionally. To make the Soup Combine the mussels and wine in a large, heavy nonreactive pot over high heat. Cover and cook, shaking the pot occasionally until the mussels open. Drain, reserving the mussel liquor. Shell the mussels. Strain the reserved mussel liquor through a fine-mesh sieve. In a large, nonreactive saucepan over medium heat, add the olive oil, garlic, and pepper flakes, and sauté until the garlic is light brown. Add the onion and sauté until tender, about 5 minutes. Add the reserved mussel liquor, the tomato purée, cream and stock. Bring to a boil and skim off any foam that develops. Lower the heat, add the saffron, and simmer for about 5 minutes. Season with salt and pepper. To serve, add the shelled mussels and caramelized onions to the soup and bring just to a boil. Remove from heat. Place 2 garlic croutons in each of 6 warmed soup bowls. Divide the hot soup and mussels among the bowls and sprinkle with chives. serve with 2001 Lailey Vineyard Chardonnay
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