Først en lille gylden regel om tilberedningen af muslinger. Den lyder: de muslinger som før kogningen ikke lukker sig øjeblikkeligt ved en let banken på skallen kasseres. Omvendt efter kogningen. Der er det de muslinger som ikke har åbnet sig, der kasseres.
Jo mere erfaring man får med at tilberede friske muslinger jo mere kan man afvige fra denne regel og bedømme selv ud fra farve og lugt, men er man nybegynder indenfor dette område bør man holde sig meget strengt til denne regel.
Korsikansk muslingesuppe
Til 4 personer skal du bruge:
3 kg skurede skyllede, friske blåmuslinger
125 g smør (kan reduceres til det halve)
4 spsk. hakket persille
3 spsk. hakket kørvel
3 spsk. finthakket skalotteløg
3 fed hakket hvidløg
salt og peber
2 dl tør hvidvin
saften af 1 citron
½ l god fiskebouillon
½ l piskefløde
I en meget stor gryde smeltes smørret sammen med krydderurter, løg, hvidløg og krydderier. Tilsæt hvidvin og fiskebouillon og citronog lad det hele koge op.
Når det bobler lystigt styrter du muslingerne i, lægger låg på og lader det hele koge kraftigt i 5 - 6 minutter eller til alle muslingerne har åbnet sig.
Lige inden suppen skal serveres tilsættes piskefløde og herefter må suppen ikke koge. Kun lige varmes til “simrepunktet”. Smag til med salt og friskkværnet peber og server med lun flute.
På Korsika serveres denne suppe i specielle muslingesuppetallerkener, som på billedet. Ellers kan det være svært at nå ned til suppen med alle de muslinger ovenpå.
De fleste foretrækker hvidvin til fisk og skaldyr, men man kan sagtens drikke en let rødvin til denne kraftige suppe. Pibemageren og hans kæreste foretrækker en god bourgogne.
In many of The Mediterranean countries you eat mussels soup. But every country has its own way of making it. Here you get 2 kinds, one from Corse and one from Liguria.
We prefer the one from Corsica but the Italian is not bad at all, and on top of that, low in calories.
First let me tell you the golden rule about mussels:
The mussels that do not close by a light knocking on the shell before cooking is not eatable.
After cooking it is the other way around: The mussels that has not opened is not eatable.
The more experience you get preparing fresh mussels the more you can make your own judgement by smell and color. But if you are new in this business you must stick to “the golden” rule very stricktly.
Mussel soup from Corsica
For 4 persons you need:
6½ lbs well cleaned and fresh mussels
½ cup of butter (you can reduce to half this amont)
4 tblsp. of minced parsley
3 tblsp. of minced chervil
3 tblsp. of chopped shallot
3 cloves of chopped garlic
salt og pepper
1 cup of dry whitewine
the juice of 1 lemon
2½ cup of good fish bouillon
2½ cup heavy cream
In many of The Mediterranean countries you eat mussels soup. But every country has its own way of making it. Here you get 2 kinds, one from Corse and one from Liguria.
We prefer the one from Corsica but the Italian is not bad at all, and on top of that, low in calories.
First let me tell you the golden rule about mussels:
The mussels that do not close by a light knocking on the shell before cooking is not eatable.
After cooking it is the other way around: The mussels that has not opened is not eatable.
The more experience you get preparing fresh mussels the more you can make your own judgement by smell and color. But if you are new in this business you must stick to “the golden” rule very stricktly.
Mussel soup from Corsica
For 4 persons you need:
6½ lbs well cleaned and fresh mussels
½ cup of butter (you can reduce to half this amont)
4 tblsp. of minced parsley
3 tblsp. of minced chervil
3 tblsp. of chopped shallot
3 cloves of chopped garlic
salt og pepper
1 cup of dry whitewine
the juice of 1 lemon
2½ cup of good fish bouillon
2½ cup heavy cream
In a very big pot you melt butter adding herbes, spices, onions and garlic. Add the wine, the bouillon and the lemon and let it boil.
Now you take all the mussels and throw them in the soup. Put on a lid, and let it boil heavily for 5 - 6 minutes, or until all the mussels has opened.
Just before you serve the soup, you add the heavy cream and after that the soup must not boil. Otherwise the lemon in the soup will make the cream curdle. Add a little salt, and freshly grinded pepper, and serve the soup with bread.
In Corsica you serve this soup in a special bowl, like the one you see on the picture. Otherwise it can be difficult to actually get to the soup with all the mussels on top!!
Most people prefer whitewine when they eat fish or shellfish, but a light redwine is very good along with this spicy soup. The pipemaker and his sweetheart prefers a good bourgogne.
Now you take all the mussels and throw them in the soup. Put on a lid, and let it boil heavily for 5 - 6 minutes, or until all the mussels has opened.
Just before you serve the soup, you add the heavy cream and after that the soup must not boil. Otherwise the lemon in the soup will make the cream curdle. Add a little salt, and freshly grinded pepper, and serve the soup with bread.
In Corsica you serve this soup in a special bowl, like the one you see on the picture. Otherwise it can be difficult to actually get to the soup with all the mussels on top!!
Most people prefer whitewine when they eat fish or shellfish, but a light redwine is very good along with this spicy soup. The pipemaker and his sweetheart prefers a good bourgogne.
Muslingesuppe fra Ligurien
Til 4 personer skal du bruge:3 kg. skurede, skyllede friske muslinger
3 spsk. frisk hakket bredbladet persille
6 friske flåede tomater skåret i stykker og befriet for kerner
6 spsk jomfruolivenolie
1 glas tør hvidvin
12 stilke frisk basilikum
2 fed hvidløg
salt og hvid peber
4 skiver ristet brød (crostini)
I en stor gryde sauteres persille, basilikum og hvidløg i olien. Inden det tager farve tilsættes hvidvin og tomater (og eventuelt ½ l god fiskebouillon, hvis man ønsker mere suppe).
Lad det koge op og styrt muslingerne i gryden. Læg låg på og kog i 5 - 6 minutter eller indtil alle muslinger har åbnet sig. Rør derefter i gryden så suppen fordeles blandt muslingerne og smag til med salt og hvid peber. Serveres i dybe tallerkener med crostini til.
Mussel soup from Liguria.
For 4 persons you need:
6½ lbs. of cleaned and showered musssels
3 tblsp. of minced parsley
6 fresh pealed tomatoes cut into smaller pieces
6 tblsp. of virgin olive oil
1 cup of dry whitewine
12 stalks of fresh basil
2 cloves of garlic
salt and white pepper
Heat up the oil in a big pot and add parsley, basil and garlic. Before it turns golden you add whitewine and tomatoes. (If you want more soup you can add 2 cups of fish bouillon. See the recipe of Mussel soup from Corsica.).
Let it boil before you throw in the mussels. Put on a lid and let it boil for 5 - 6 minutes or until the mussels have all opened.
Stir the soup and add a little salt and white pepper.
Serve the soup with Crostinies
6½ lbs. of cleaned and showered musssels
3 tblsp. of minced parsley
6 fresh pealed tomatoes cut into smaller pieces
6 tblsp. of virgin olive oil
1 cup of dry whitewine
12 stalks of fresh basil
2 cloves of garlic
salt and white pepper
Heat up the oil in a big pot and add parsley, basil and garlic. Before it turns golden you add whitewine and tomatoes. (If you want more soup you can add 2 cups of fish bouillon. See the recipe of Mussel soup from Corsica.).
Let it boil before you throw in the mussels. Put on a lid and let it boil for 5 - 6 minutes or until the mussels have all opened.
Stir the soup and add a little salt and white pepper.
Serve the soup with Crostinies
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