Name: Spinach Soup with Mussel Mousseline
Yield: Serve six people
Cuisine: Australian
Ingredients: 4 cloves garlic; 500 g English spinach, thoroughly washed, stalks removed; salt and freshly-ground pepper; 6 parsley stalks; 100 ml cream; 1 litre chicken stock; 75 ml cream; 1 kg small black mussels; 50 g butter; 1 white onion; 150 g mirepoix; 6 egg yolks; 1 sprig thyme; 150 ml chardonnay; 1 bay leaf; 1 leek, white part only

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

The flavour of spinach is unlike that of any other vegetable and can be married easily with other strong flavours. As spinach is to vegetables, so mussels are to seafood. This elegant soup celebrates the qualities of both ingredients.

Ingredients

1 leek, white part only
1 white onion
4 cloves garlic

Method

Soften the finely sliced leek, onion and garlic in the butter over a low flame. Add the spinach and stir until it has wilted. Purée the vegetables by passing through the finest blade of a food mill. Return to the pot with the stock. Bring the soup to the boil, take off the flame and incorporate the cream. Season to taste.

The mussel mousseline

Wash

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Ingredients

Method

The mussel mousseline

Part of