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Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream)

Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream) is a traditional Saint Pierre recipe for a classic chowder-style soup of mussel meats in a citrus-flavoured cream base with potatoes, carrot and spinach. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Mussel Chowder in Citrus Cream (Crème ou chaudrée de moules aux agrumes).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesSaint-pierre Recipes

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Ingredients:

500g mussels

2 onions, peeled and chopped
3 potatoes, peeled and finely diced
2 small carrots, peeled and chopped
50g baby spinach, washed
150ml porcini mushroom juice (the liquid left over from soaking dried porcini mushrooms)
400l mussel juice
200l white wine
100ml citrus juice reduction (reduce 20cl lemon, grapefruit, or orange juice by half)
150ml single cream
1/2 tsp garlic, finely grated
1/2 tsp coriander leaves, finely shredded
1/2 tsp basil leaves, finely shredded
freshly-ground black Pepper, to taste
30g cornflour dissolved in a tablespoon of milk Then
250ml of milk
150g (at least) of shelled mussels
garlic breadcrumbs, lightly toasted, to garnish

Method:

For the mussels: Wash and scrub to clean then rap any open mussels on your kitchen counter if they don't close then they're dead and discard them, Add the mussels to a pan with a splash of water. Steam for about 5 minutes, or until the mussels open. Pick through the mussels and discard any that have not opened.

Strain the liquid from the pan through a fine-meshed sieve lined with muslin. Reserve the liquid. Once the mussels have cooled remove the meats from the shells (you need at least 150g) and set aside.

Now start on the chowder base. Place a large pan over medium heat. Add a generous splash of oil and use to fry the onions, potatoes, carrots and baby spinach for about 4 minutes, or until the onions are soft.

Pour in the porcini soaking liquid, 400ml of reserved mussel juice (if you don't have enough make up with fish stock) and the white wine. Bring to a simmer, cover the pan and cook for 40 minutes. At this point stir in the citrus juice reduction and the cream.

Stir in the grated garlic, coriander and basil leaves then season to taste with black pepper. Whisk in the cornflour then stir in the milk before stirring in the mussels.

Bring to a simmer and cook until thickened to your liking. Ladle into bowls and serve garnished with the garlic breadcrumbs.