Mussels in Cream

Ingredients

• 2 cups good-quality fillet (halibut, whiting, or turbot)
• 3 tablespoons butter
• 3 cups whipping cream
• Pinch of Spanish saffron
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• Pinch of cayenne pepper
• 2 onions, coarsely chopped
• 2 leeks, cleaned and coarsely chopped
• 4 ripe tomatoes, blanched, peeled, seeded, and diced
• Ya cup freshly grated Parmesan cheese
• 1 sprig parsley
• 1 bay lea
• 1 sprig thyme
• 1 teaspoon fennel seeds

Method

1. 1

   In a stockpot, combine the mussels, wine, and half the shallots.

2. 2

   Over medium heat, steam 6 to 8 minutes, or until the mussels open.

3. 3

   Discard any that do not open.

4. 4

   Remove the mussels from the shells and set aside.

5. 5

   Discard the shells.

6. 6

   Strain the cooking liquid through a sieve lined with dampened cheesecloth and reserve.

7. 7

   In a Dutch oven, melt 2 tablespoons of the butter over low heat; add the olive oil.

8. 8

   Slowly sweat the onions and leeks in the oil and butter until transparent, approximately 10 minutes; do not brown.

9. 9

   Add the tomatoes, the reserved cooking liquid, bouquet garni, garlic, fish fillet, and 1 quart water.

10. 10

    Simmer over low heat for 45 minutes.

11. 11

    Remove and purée in a food processor; strain.

12. 12

    Return the strained mixture to the stockpot and add the cream.

13. 13

    Stir in the saffron, salt, and cayenne pepper.

14. 14

    Reheat over low heat while making croutons.

15. 15

    In a skillet over medium heat, melt the remaining 1 tablespoon butter and sauté the bread 1 minute on each side until lightly browned.

16. 16

    To serve, ladle the soup into individual bowls.

17. 17

    Float one crouton on each bowl and sprinkle with the Parmesan cheese.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 35. The excerpt below is the record exactly as published.

sh 2 cups good-quality fillet (halibut, whiting, ry white wine or turbot) 4 shallots, minced 3 cups whipping cream 3 tablespoons butter Pinch of Spanish saffron 2 tablespoons olive oil 1 tablespoon sea salt 2 onions, coarsely chopped Pinch of cayenne pepper 2 leeks, cleaned and 6 (1-inch) ae coarsely chopped French brea 4 ripe tomatoes, blanched, Ya cup freshly grated peeled, seeded, and diced Parmesan cheese Bouquet garni: 1 sprig parsley 1 bay lea 1 sprig thyme 1 teaspoon fennel seeds

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