By Michael Minorgan for Curtains Up minorgan@yahoo.ca
Mussel and Fennel Soup
These bearded ebony bivalves are one of the ocean’s most prolific sea foods. Thanks to mussel farming they are not only readily available year round, but they are also very inexpensive, especially here in Canada. When prepared correctly mussels can be served in so many different ways are adaptable to the many flavours of countless exciting global cuisines.
They are also very low in saturated fats and calories and are a very good source of vitamin B12 and Omega 3 fatty acids.
This week’s recipe is one I have prepared many times and has a rich Mediterranean flare to it. Eaten with a fresh green salad and a slice of ‘right out of the oven’ baguette it makes a delicious light lunch…..Enjoy!
Ingredients
4lbs mussels
3 shallots finely chopped
2 leeks white and light green parts only. Finely sliced
½ bulb fennel finely sliced
Butter
2 cups white wine
11/2 cups fish stock
½ cup 35% cream
2 tbsp fresh thyme chillies (optional)
2 tbsp lemon juice
Fennel fronds chopped (garnish)
Pinch smoked paprika (garnish)
Method
Wash mussels well and remove any ‘beards’. Add mussels to a large pot with wine, shallots and 0ne leek. Cover and simmer until mussels are opened, those that don’t open remove and discard. Remove mussels from pot and take meat out of shells saving a few for garnish when serving. Drain liquid from pot and keep aside. In the same pot melt some butter and sauté the other leek, fennel and garlic until vegetables are softened (do not brown them). Add in liquid from mussels, fish stock and chillies if using. B ring to a simmer a reduce liquid a bit. Add in cream and reduce a bit further. Add in mussels, thyme and lemon juice. Warm up mussels and serve garnished with a few whole mussels, fennel fronds and a pinch of the smoked paprika
Serves 4
