Recipe No 162 soup Original 2013 Adapted 2013

Mussels and coriander soup

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.

Soup inspiration from The Complete Robuchon

Time

Prep:

Total:

Difficulty
very easy
Yield
2–4 serves • 240 g
Metric Imperial

Processes

  • Mussels
    1300 g
  • Dry white wine
    275 g
  • Shallots (2 small)
    50 g
  • Coriander seeds
    2 g
  • Fresh parsley leafs
    4 g
  • Heavy cream
    40 g
  1. 01
    Clean mussels, brunoise shallots, and chop parsley leafs
  2. 02
    Heat a pan with the shallots and the wine, take to boil, reduce fire to a simmer and keep for around
  3. 03
    Add the coriander seeds (whole), chopped parsley, cream and mussels

Making ahead

Clean mussels and remove beard.

Storing

This dish should be prepared for inmediate consumption

Categorisation

Category
soup
Meal
dinner mains
Cuisine
french
Tags
coriander seeds fish mussels seabass seafood shrimp soup