Name: Mussel Soup with Sea Urchin Butter – Rouille Foam
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons chopped chervil; 2 garlic cloves, finely chopped; 200 ml (7 fl oz) cream; ½ bunch chervil; sea salt and freshly ground black pepper, to taste; 2 garlic cloves; 800 g (1 lb 12 oz) mussels; 150 ml (5 fl oz) white wine; 500 ml (17 fl oz) fish stock; 100 g (3½ oz) butter; 2 lemon thyme sprigs; 1 bay leaf; a pinch of saffron; 1 small leek; 1 small onion; ½ celery stalk; 1 small fennel bulb; 2 chillies, finely chopped; juice of 1 lemon; 100 ml (3½ fl oz) fish stock; 100 ml (3½ fl oz) rouille; a pinch of cayenne pepper; 120 g (4¼ oz) butter; 1 large potato, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Mussel Soup

1 large potato, peeled
1 small leek
1 small onion

Method

Dice the potato, leek, onion, celery and fennel into small pieces. Place a large saucepan on the heat, add the butter and sweat the vegetables with the lemon thyme, bay leaf, saffron and garlic. When cooked, add the mussels and the white wine and cover the pan with a lid. As soon as the mussels open, remove them from the pan. Remove the flesh from the shells and set aside. Disc