Spinach Soup with Mussel Mousseline

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

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

Oceania
Europe
Australia
France
Mediterranean
Gluten-free
Soup

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