250ml dry white wine
2 onions, thinly sliced
6 cloves of garlic, crushed
5 fresh bay leaves
5 sprigs of thyme
5 stalks of parsley
2.5kg blue mussels, scrubbed and beards removed
100g plain flour
1.9 L fish stock, warm
1/2 tsp saffron strands
5 egg yolks
375ml double cream
1 Combine wine, onion, garlic and herbs in a large saucepan and bring to the boil. Add mussels, cover with a lid and steam over high heat for 3-4 minutes or until mussels open. Remove from heat and set aside to cool slightly.
2 Heat butter in a saucepan over medium heat, add flour and stir until mixture comes together, then cook for another 2 minutes or until mixture smells nutty. Whisk in fish stock and stir until mixture comes to the boil, then reduce heat and simmer gently for 40 minutes.
3 Meanwhile, remove mussels from shells and reserve meat. Strain meat and liquid through a fine sieve and set aside.
4 Add mussel juice to soup and stir to combine. Return soup to heat and keep warm. Soak saffron in 2tbsp hot water for 15 minutes, then add to soup.
5 Whisk together egg yolks and cream, add a ladle of soup and whisk again to combine, then add mixture to soup and stir to combine. Ensure soup doesn’t boil. Add mussels to soup and serve.
Wine match Try this recipe with the 2011 Eddystone Point Riesling, the sharpness of the reisling cuts through the rich creamy veloute.
The Carousel thanks Eddystone Point Wines for this recipe