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What You Need:
(To Serve: 4 to 6)
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3 dozen mussels in their shells
1 cup finely chopped leeks, including
2 inches of the green
½ cup finely chopped celery
½ cup finely chopped onions
3 sprigs parsley
1 cup dry hard cider, preferably imported English cider
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream
Salt
Freshly ground black pepper
Ground nutmeg
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Translate this recipe:
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| How To Cook: |
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1. Scrub the mussels thoroughly under cold running water with a stiff brush or soap less steel-mesh scouring pad. With a small, sharp knife scrape or pull the black ropelike tufts off the shells and discard them.
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2. In a 6- to 8-quart enameled or stainless-steel pot, combine the leeks, celery, onions, parsley and cider. Drop in the mussels, cover, and bring to a boil over high heat.
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3. Reduce the heat to low and simmer for about 10 minutes, shaking the pot from time to time until the mussels open. Discard those that remain closed.
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4. With a slotted spoon transfer the mussels to a plate. Strain the stock through a fine sieve lined with a double thickness of cheesecloth, and return it to the pot.
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5. Traditionally, the mussels are left in the half shell; to follow this method, remove and discard the upper half of each shell. Or you may remove the mussels from their shells entirely. In either case, cover the mussels with foil and set them aside.
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6. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. Add the flour and mix together thoroughly. Pour in the milk and, stirring constantly with a whisk, bring to a boil over high heat.
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7. Reduce the heat to moderate and continue to cook, stirring, until the sauce is smooth and thick. Pour it into the strained stock, stir in the cream, and season lightly with salt and a few grindings of pepper and nutmeg.
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8. Bring the soup to a simmer over low heat, stirring frequently. Then add the mussels and cook only long enough to heat them through. Taste for seasoning. Serve the soup from a heated tureen or individual soup plates.
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