Spinach Soup with Mussel Mousseline from Tony Bilson's Recipe Book by Tony Bilson
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 celebrat...
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Ingredients
- 75 ml cream
- 1 litre chicken stock
- 500 g English spinach, thoroughly washed, stalks removed
- 50 g butter
- 4 cloves garlic
- 1 white onion
- 1 leek, white part only
- 6 parsley stalks
- 1 bay leaf
- 1 sprig thyme
- 150 ml chardonnay
- 150 g mirepoix
- 1 kg small black mussels
- salt and freshly-ground pepper
- 100 ml cream
- 6 egg yolks
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