Lamb's Lettuce Soup with Mussels Recipe
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Gilles Renault, Restaurant La Cigale à Nantes |
Flavors of France
Cooking time: 20 minutes
Total time: 15 to 30 minutes
Preparation time: 5 minutesCooking time: 20 minutes
Difficulty: Easy
Chef's Note
Ingredients
Ingredients for 4 servings
- 200 g (7 oz.) Mache (Lamb's Lettuce)
- 20 farmed Mussels
- 1 kg (2 1/4 lb.) leeks
- 3 potatoes
- 50 g (3 tbsp.) unsalted butter
- 1.5 liters (6 cups) water
- 2 shallots
- 10 ml (2 tsp.) Muscadet or other dry white wine
- Fine salt
Method
- Brush and clean the mussels; place them in a saucepan with the chopped shallot and white wine. Cook, covered, stirring occasionally.
- Clean the leek, keeping only the white and pale green part; chop finely.
- Peel and dice the potatoes.
- Sweat the leek in butter, add the potato, the liquid from the mussels and the water. Cook gently.
- At the end of the cooking time, add the lamb's lettuce and cook for just 5 minutes. Purée. Correct the seasoning.
- Shell the mussels.
- Serve the soup in bowls, garnishing with the mussels. Garnish with a few lamb's lettuce leaves.
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Photograph : François Bertram. Styling: Claire Blancherie. Collaboration: Canetti Conseil.
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