Mussel and Oyster Hot Pot
Dulse, an edible seaweed widely used in Irish cooking, adds an austere "sea" flavor to this soup.
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Cooking tools:
- Oyster knife
- Grater
- Stockpot
- Pot
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 oz. (1 cup) dried shredded dulse
- 48 mussels, debearded and scrubbed
- 1 cup dry white wine
- 4 cups fish stock
- 8 oysters, shucked
- Salt
- freshly ground black pepper
- 3 Tbsp. finely grated Desmond cheese or very hard cheddar
- 1 Tbsp. finely chopped fresh chervil or sweet cicely leaves
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