Mussel Soup Paul Bocuse

Ingredients:

• 2 lbs. fresh mussels, scrubbed and debearded
• 3 tbsp. unsalted butter
• 3 leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, minced
• 2 medium tomatoes, peeled, seeded, and chopped
• 1/2 cup dry white wine
• 6 cups fish stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until soft, about 10 minutes.
2. Add the tomatoes and continue to cook until they have released their juices, about 5 minutes longer.
3. Add the white wine and bring to a simmer. Cook until the liquid has reduced by half, about 5 minutes.
4. Add the fish stock and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
5. Add the mussels, cover the pot, and cook until the mussels have opened, 5 to 10 minutes.
6. Using a slotted spoon, remove the mussels from the pot and set them aside.
7. Bring the soup to a simmer and cook for an additional 5 minutes.
8. Remove the pot from the heat and add the cream. Puree the soup using an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper.
9. Divide the mussels among four bowls and ladle the soup over them. Garnish with parsley and serve immediately.

Verdict:

This Mussel Soup Paul Bocuse is a classic French seafood dish that is both flavorful and elegant. The combination of fresh mussels, leeks, garlic, tomatoes and cream make this soup rich, delicious and satisfying. You can serve it as a starter or as a main dish with some crusty bread to soak up all the yummy broth.

Serving Suggestions:

Serve the Mussel Soup Paul Bocuse with a side salad of mixed greens and some crusty bread for dipping. For drinks, you can pair it with a light white wine or a crisp sparkling water with a slice of lemon. Enjoy!