Irish Oyster Soup with Mussels and Samphire

Name: Irish Oyster Soup with Mussels and Samphire
Ingredients: freshly ground pepper and salt; 2 tbsp chives, finely chopped; 2 tbsp smooth or grain mustard; 125 ml (approx. 4 fl oz/⅔ cup) cream; 750 ml (25 fl oz/3 cups) fish stock; 2 waxy potatoes, peeled and cubed; 200 g (7 oz) mussels, cooked, without shell (from the fishmonger); 1 carrot, peeled and cubed; 1 bottle beer (not dark beer); 200 g (7 oz) samphire (glasswort/seabean); 2 shallots, chopped; 2 garlic cloves, chopped; 2 tbsp butter; 2 tbsp plain (all-purpose) flour; 12 oysters or more (shucked)

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ah, as a true Irish woman I didn’t want to keep an oyster soup recipe from you.

I also add mussels, but you can leave them out and add an entire crate of oysters, if you wish. Eat the soup on St Patrick’s Day, but actually any other day will do too.

Ingredients

2 shallots, chopped
2 tbsp butter
2 garlic cloves, chopped

Side dish
Pescatarian
Soup
St Partick’s Day

Method

In a heavy-based pan, braise the shallots in the butter and add the garlic when the shallots have turned a golden brown. Leave to sauté for a minute and add the flour. Continue to stir until the flour has absorbed all of the butter. Slowly add the beer and stir until the mixture thickens. Fold in the mustard, followed by the stock and cream. Add the potatoes and carrot, bring the soup to a boil