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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe. Ingredients:
2 lb mussels (preferably cultivated), scrubbed and beards removed |
1 1/2 cups water |
1 large onion, chopped |
1 garlic clove, smashed |
2 turkish bay leaves or 1 california |
1 1/2 tablespoons unsalted butter |
1/2 teaspoon madras curry powder |
1 tablespoon sercial madeira |
1/2 cup heavy cream |
1 large egg yolk |
Directions:
1. Make broth: Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)
2. Make soup: Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.
3. Cooks' note: Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Carefully reheat (do not let simmer) before serving.
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