CookEat Recipe
Bisque Of Mussels
Mussel bisque with milk and cream, strained twice; separate No23 croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1208. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify 74°C in the mussels and discard any remaining unopened. Retain actual cooking broth for the soup, then remove all coarse solids through the two successive filters. Prepare the four-slice crouton batch once and serve it separately. Limites : Actual mussel meat/liquor, strained broth, double-filter losses, soup output and crouton allocation remain unmeasured. Source liquid measures are acquisitions, not recovered yields.
Method
Steps
Step 1
Wash and assess FORTY-EIGHT large fresh shell-on mussels. Boil with ONE AND HALF quarts water and SIX parsley branches for the FIFTEEN-minute guide, verifying 74°C in the shellfish. Discard mussels that remain unopened after cooking. Drain on a sieve, retaining ALL actual broth; remove shells and finely chop the cooked meats.
Step 2
Heat ONE ounce butter with TWO ounces flour TWO minutes, stirring. Add the chopped mussels, ALL retained broth and ONE AND HALF pints milk. Season with ONE teaspoon salt, TWO saltspoons cayenne and ONE saltspoon grated nutmeg; mix TWO minutes, then boil FIVE minutes and skim.
Step 3
Add the SEPARATE HALF ounce butter in small bits and HALF gill cream; mix TWO minutes. Pass first through a fine Chinese strainer into a basin, then through clean cheesecloth into a hot tureen. Remove all coarse mussel and herb solids, retaining the smooth strained bisque.
Step 4
Cut FOUR bread slices into exceedingly small even dice. Fry gently in ONE tablespoon clarified butter, stirring until golden; remove and drain thoroughly. Serve the same full crouton batch SEPARATELY from the hot bisque.
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