Name: Cream of mussel soup with beef marrow quenelles
Yield: Serves 4
Ingredients: chopped fresh chives and chervil to garnish; about 500 ml chicken stock; salt and freshly ground white pepper; a few white peppercorns, coarsely crushed; 2 tablespoons cornflour mixed with 4 tablespoons water; a few parsley stalks; 250 ml dry white wine; 1 kg mussels, preferably rope-grown, scrubbed and debearded; 250 ml double cream; 2 garlic cloves, peeled and chopped; 1 teaspoon cornflour; 3 egg yolks; 115 g dried white breadcrumbs; unsalted butter; 115 g beef bone marrow; 1 teaspoon each chopped fresh parsley and chervil; 4 shallots, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This would normally be thickened with a liaison of cream and egg yolks, but using a starch thickening instead there is no danger of the soup curdling. If you don’t want to make the quenelles, the soup is very good without them.

Ingredients

unsalted butter
4 shallots, peeled and finely chopped
2 garlic cloves, peeled and chopped
1

Method

First make the quenelle mixture. Put all the ingredients in a food processor with some seasoning and blend until smooth and well mixed. Scoop into a bowl, cover and chill while you make the soup.

Melt a little knob of butter in a heavy-based pan and sweat the shallots and garlic until softened. Add the mussels, wine, parsley stalks and peppercorns. Cover and steam for 3-5 minutes, shaki

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