Mussels and coriander soup

Soup inspiration from The Complete Robuchon

A magnificient Robuchon soup serves as the base of european seabass and big shrimp (“gambón”) minimally cooked sous-vide to perfection. All elements are seasoned with coriander seeds to provide a common theme.

Time

1 hour total: 30 minutes attended, 30 minutes unattended

Storage notes

This dish should be prepared for inmediate consumption

Difficulty

very easy

Yield

240 g (servings 2 –4)

Ingredients

Weight

Volume

Procedure

Mussels

1300 g

3lb

Dry white wine

275 g

9½ fl oz

Shallots

50 g

2 small

Coriander seeds

2 g

1⅛ tsp

Fresh parsley leafs

4 g

10 tbsp

Heavy cream

40 g

1⅓ fl oz

Clean mussels, brunoise shallots, and chop parsley leafs

Heat a pan with the shallots and the wine, take to boil, reduce fire to a simmer and keep for around 10 minutes

Add the coriander seeds (whole), chopped parsley, cream and mussels

Original: 2013. Adapted: 2013.

Making ahead

Clean mussels and remove beard.

Nutrition

Serving size 120 g; calories 94.5 kcal, kilojoules 395.5 kJ, protein 11.4 g, carbohydrates 4.3 g, sugar 0.5 g, fat 3.2 g, saturated fat 1.1 g, unsaturated fat 1.6 g, trans fat 0 g, fiber 0.2 g, cholesterol 30.1 mg,

Type soup

Author DorarNoSella

Yield

Servings

–

Serving size 60–120 g

Serve	Per serve
Energy (kcal)	94.5
Energy (kJ)	395.5
Protein (g)	11.4
Fat (g)	3.2
Carbs (g)	4.3
Sugars (g)	0.5
Fiber (g)	0.2
Sodium (mg)	270.1
Cholesterol (mg)	30.1

Full details