“This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonnaise.” – Recipe from BBC Good Food website by Tom Kerridge.
Ingredients:
- 200g mussels, washed, scrubbed, and de-bearded
- 200g clams, washed
- 200ml dry white wine
- 1 tbsp olive oil
- 1 medium onion, diced
- ½ fennel bulb, finely sliced
- 1 carrot, sliced
- 6 garlic cloves, crushed
- Pinch of saffron strands
- 1 tbsp Pernod
- 400g can chopped tomatoes
- 1 ½ tbsp brandy
- 1 tsp Tabasco
- Juice of 1 lemon
- Drizzle of olive oil, to serve
For the garlic mayonnaise:
- 1 ½ tsp Dijon mustard
- 1 ½ tsp white wine vinegar
- 1 egg yolk
- 1 large garlic clove, grated
- 50ml good-quality olive oil
- 50ml vegetable oil
For the croutons:
- ½ baguette
- Drizzle of good-quality olive oil
Serves: 2
Method:
- Heat the oil in a large saucepan over a medium heat and fry the bacon pieces until crisp and golden.
- Add the chopped shallots, fennel, and carrot. Cook gently until softened and browned, about 12 minutes.
- Add the saffron and shellfish stock. Simmer for 5 minutes to infuse the saffron.
- Add the Pernod, tomatoes, and 100ml water. Simmer for another 5 minutes.
- Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
- To make the mayonnaise, put the mustard, vinegar, egg yolk, and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. Chill until needed.
- For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with olive oil and bake until golden and crisp.
- Once the soup has thickened, blend until smooth, then season with brandy, Tabasco, and lemon juice.
- Serve the soup warmed, with mussels and clams added back, garnished with olive oil, and accompanied by croutons and garlic mayonnaise.
For more detailed steps and tips, check the full recipe on BBC Good Food.