Mussel Soup with Rouille Toasts

Name: Mussel Soup with Rouille Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams baguette, halved crosswise; 10 servings Cayenne pepper; 1 rib celery rib, minced; 473 milliliters bottled clam juice mixed with 2 cups water; 237 milliliters dry white wine; 4 smalls garlic cloves, thickly sliced; 1 Tbsp fresh lemon juice; 473 milliliters light cream; 2 kilograms mussels, scrubbed and debearded; 59 milliliters extra-virgin olive oil; 1 medium onion, minced; 5 jarred piquillo peppers (about 1/2 cup, see Note); 2 large pinches saffron threads, crumbled and soaked in 2 tablespoons water; 10 servings Salt; 1 Tbsps tomato paste; 4 Tbsps unsalted butter; 10 servings Water

Mussel Soup with Rouille Toasts is a pescatarian recipe with 10 servings. One serving contains 484 calories, 17g of protein, and 29g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up water, onion, piquillo peppers, and a few other things to make it today. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert.

Instructions

Preheat the oven to 35

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Oven

Cut 1 of the baguette halves crosswise into 1/4-inch-thick slices.

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Baguette

Spread the slices on a rimmed baking sheet and bake for 15 minutes, or until golden.

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Spread

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Baking Sheet

Oven

Remove the crust from the remaining baguette half.

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Baguette

Crust

Cut the crust into 1-inch pieces and reserve 1 cup.

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Crust

Cut the crustless baguette into 1-inch dice; spread the bread cubes on another baking sheet and bake for 10 minutes, or until crisp; reserve.

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Bread Cubes

Baguette

Spread

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Baking Sheet

Oven

In a mini food processor, combine the 1 cup of reserved crust pieces with 1/4 cup of water and let soak until moistened.

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Crust

Water

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Food Processor

Add the piquillo peppers and half of the garlic and process until smooth. With the machine on, add the olive oil in a slow steady stream and puree until thick and creamy: the rouille should be the consistency of mayonnaise.

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Piquillo Pepper

Mayonnaise

Olive Oil

Garlic

Add the lemon juice and season with salt and cayenne. Thin the rouille with 2 tablespoons of hot water if it seems too thick.

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Lemon Juice

Ground Cayenne Pepper

Water

Salt

Melt 2 tablespoons of the butter in a large saucepan.

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Butter

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Sauce Pan

Add the remaining half of the garlic and cook over moderately high heat until golden.

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Garlic

Add the mussels, wine and saffron, cover and cook until the mussels begin to open, about 6 minutes; transfer to a bowl as they open and let cool slightly.

Ingredients you will need

Mussels

Saffron

Wine

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Bowl

Remove the mussels from their shells and place in a small bowl; discard the shells and any mussels that do not open. Strain the cooking liquid into a heatproof measuring cup; discard the solids.

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Mussels

Pasta Shells

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Measuring Cup

Bowl

Add water, if needed, to make 2 cups of liquid.

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Water

Wipe out the saucepan and melt the remaining 2 tablespoons of butter in it.

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Butter

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Sauce Pan

Add the onion and celery and cook over moderate heat until softened, about 6 minutes. Stir in the tomato paste and cook until just glossy.

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Tomato Paste

Celery

Onion

Add the diluted clam juice and the reserved cooking liquid, leaving behind any grit. Bring to a boil and simmer for 20 minutes.

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Clam Juice

Add the cream and the reserved toasted bread cubes to the broth and simmer until the bread is softened, about 5 minutes. In a blender, puree the soup in batches until very smooth. Return the soup to the saucepan, season with salt and cayenne and simmer until reduced to 8 cups, about 10 minutes.

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Bread Cubes

Ground Cayenne Pepper

Bread

Broth

Cream

Salt

Soup

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Sauce Pan

Blender

Stir the mussels into the soup and bring to a simmer. Ladle into shallow bowls.

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Mussels

Soup

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Bowl

Ladle

Spread the toasts with the rouille and serve.

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Spread

Make Ahead: The rouille, mussels and soup can be refrigerated separately overnight. Store the toasts in an airtight container. Recrisp in a 325 oven if necessary.

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Mussels

Soup

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Oven

Notes: Jarred piquillo peppers, from the Navarre region of Spain, are available at specialty food shops. Piquillos are richer in flavor than roasted red bell peppers and have a bit of heat. The best substitute is jarred roasted red peppers plus 1/4 teaspoon of hot paprika.

Ingredients you will need

Roasted Red Peppers

Piquillo Pepper

Paprika

Equipment

Ingredients

Servings:

454grams

baguette, halved crosswise 10servings

Cayenne pepper 1rib

celery rib, minced 473milliliters

bottled clam juice mixed with 2 cups water 237milliliters

dry white wine 4smalls

garlic cloves, thickly sliced 1Tbsp

fresh lemon juice 473milliliters

light cream 2kilograms

mussels, scrubbed and debearded 59milliliters

extra-virgin olive oil 1medium

onion, minced 5

jarred piquillo peppers (about 1/2 cup, see Note)2large pinches

saffron threads, crumbled and soaked in 2 tablespoons water 10servings

Salt 1Tbsps

tomato paste 4Tbsps

unsalted butter 10servings

Water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.