| 18 | 19 | 20 | 21 | 22 |
| 1 | 7 | 15 | 22 | 29 |
|
Mussel Soup
The starting point for this recipe is the Basic Aphrodisiac
Mussels. Actually, the dish was originally not developed
as an aphrodisiac but for dietary purposes. Because of
intestinal cancer, Johan was on a very restricted diet. This
dish turned out to be quite acceptable to his digestion,
while at the same time tasting "just like gourmet
restaurant food", according to Anne.
Proceed as follows:
Ingredients:
1
. Cut the bread slices into cubes with a side of
approximately 1 cm.
·
100 - 200 g of cooked and
deshelled mussels (see the
basic recipe)
500 ml of saffron-spiced
mussel bouillon (see the
basic recipe)
6 slices white bread, at
least two days old
3 tbsp extra virgin olive
oil
2. Heat the olive oil in a frying pan. Add the crushed
garlic, continue the heating until the garlic turns
dark golden brown. Remove the garlic from the oil
by filtration through a metal sieve.
·
3
. Fry the bread cubes in the garlicky olive oil until
they are golden brown. If the bread is fresh it will
adsorb much olive oil and you might have to add a
little bit more of the oil. Set the fried bread
croutons aside.
·
·
·
·
2 garlic cloves
125 ml whipping cream
4
5
. Mix the mussel bouillon and the whipping cream,
let simmer for a few minutes. Add the mussels, let
them simmer until hot (but remember: the purpose
is to heat the mussels, not to cook them).
. Pour the soup into two soup plates. Add the bread
croutons on top of the soup and serve
immediately.
A dry white wine with a lot of taste goes nicely with the
soup. Why not try the spicy Gewurtztraminer from
Alsace?
2
0
Page
Quick Jump
|