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
A
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
1
Clean mussels, brunoise shallots, and chop parsley leafs
2
Heat a pan with the shallots and the wine, take to boil, reduce fire to a simmer and keep for around 10 minutes
3
Add the coriander seeds (whole), chopped parsley, cream and mussels

Type soup

Author

Yield

g

Servings

Serving size 60120 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