Jersey Mussel, Leek and Potato Soup
In this recipe I use a bouquet garni, a bundle of herbs used to flavour soups and stocks. Made with celery, bay leaf, fresh parsley and thyme. You can read more here.
Ingredients
For the Mussels
- 1.5 kg Mussels washed and scrubbed
- 100 gr Shallots peeled and finely chopped
- 100 ml Dry White Wine
For the Soup base
- 4 large Leeks washed and finely sliced
- 2 sticks Celery washed and very finely sliced
- 2 clove Garlic peeled and finely chopped
- 1 pint quality Fish stock
- 750 gr firm waxy Potatoes washed, peeled and diced
- A good pinch of freshly ground white Pepper
- Bouquet garni
- 50 gr unsalted Jersey Butter
- 50 gr Plain Flour
- 50 ml Dry White Wine
- 500 ml Jersey Double Cream
- 1 small bunch Curly Parsley washed, dried and finely chopped
Equipment
- A large heavy-bottomed pan
- A very fine sieve
Instructions
- Place the shallots, wine and mussels into a large heavy-bottomed saucepan. Place on a tight fitting lid and steam for five minutes.
- Remove from the heat and allow to cool. Remove from pan and strain any cooking juices. Remove mussels from their shells.
- Heat the butter in a large heavy-bottomed saucepan and saute the leeks and celery for ten minutes. Add the flour and cook out for two to three minutes stirring regularly.
- Stir in the fish stock and wine and then add the potatoes and bouquet garni. Bring to a gentle simmer and cook for fifteen minutes.
- Add the pepper and cream and cook until the potatoes are soft. Stir regularly to prevent sticking.
- Add the mussels and heat gently for two or three more minutes.
- Ladle carefully into a bowl to serve and top with chopped parsley.
Notes
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