Mussels soup recipe

Ingredients for 6 :

• 2 kg mussels
• 2 leeks
• 1 onion
• 3 garlic cloves
• 1 tomato pulp can
• 1 tablespoon of tomato paste
• 1 bay leaf
• 1 large dried fennel branch
• Olive oil
• 1 g saffron
• Salt and white pepper

Ingredients for the rouille:

• 1 sliced bread soaked in milk
• 1 egg yolk
• 1 garlic clove
• 20 cl olive oil
• Cayenne pepper powder

To the accompaniment:

• 1 French "ficelle" (thin baguette bread) for the croutons 
• 150 g grated cheese

Preparation:

First of all, wash the mussels very well under water.

In a large cooking pot , put the mussels in water and heat. Wait until they open and stop the fire. Be careful not to overcook. Take the mussels out, remove shells and set aside. Keep the water.

Chop the onion, leeks and garlic. Saute onion and leek in olive oil in a pan with high edges. Reduce the heat. Add tomato paste and garlic, and stir. Wet with the water of the mussels, add fennel, bay leaf, and a pinch of saffron, season (not to much salt) and bring to boil. Meanwhile, chop a handful of mussels and add them to the broth. Allow the soup to take the mussels aroma (about 10 minutes).

Preparation of the rouille:

Pound big bread crumbs (which you had soaked in milk and well strained before) with a garlic clove in a mortar with pestle to get a paste. Stir in egg yolk, then add some olive oil, stirring constantly to "build the rouille". Add more olive oil, then add 20 cl of mussels soup and stir again. When the paste turns to be like mayonnaise, season with salt, pepper and a pinch of Cayenne pepper powder.

Presentation:

Pour the soup into a soup tureen after placing the rest of the mussels. Present grilled croutons rubbed with garlic, rouille and grated cheese in separate small hollow plates.

Serve in soup plates. Each guest may add croutons, rouille and cheese to their taste.

Hint : if the soup is too salty, add more water.