PISTOU VEGETABLE SOUP WITH MUSSELS
Steps:
- For the pistou, make a paste with the basil, garlic and olive oil by pounding with a mortar and pestle or pureeing in a blender. Press plastic wrap directly onto the pistou and refrigerate. (The pistou can be made 1 day ahead). For the beans, place all the ingredients in a medium saucepan. Bring to a boil, lower the heat slightly and simmer until tender, about 30 minutes. Drain and discard the aromatics. Refrigerate the beans. For the mussels, place the olive oil, garlic, shallot and parsley in a large wide pot over medium heat. Cook until the garlic and shallot are softened, about 2 minutes. Add the wine and mussels, cover the pot and raise the heat to high. Cook, stirring occasionally, until the mussels are opened, about 5 minutes. Strain and reserve the mussel broth. Shell the mussels, discarding any that did not open, Refrigerate. For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups. Place in a medium saucepan with with 2 1/2 cups additional fish fumet. Add the carrots, fennel and zucchini and bring to a boil. Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes. (This recipe can be done to this point several hours ahead: refrigerate vegetables and broth.) To serve, stir the tomato and the beans into the vegetables and broth. Bring to a boil. Stir in the pistou and remove from heat. Divide the mussels among 4 soup bowls. Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed. Squeeze lemon juice over the top and serve immediately.
- Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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Nuralam Ansari
[email protected]This soup is a bit too spicy for my taste. I would recommend using less chili flakes when making it.
AKM Haque
[email protected]I'm not a fan of pistou, but I really enjoyed this soup. The vegetables and mussels are really flavorful.
Hasnat Saimun
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of veggies in my fridge that I need to use up, and this soup is a great way to do it.
Solongo Sukhbaatar
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup. The vegetables and pistou are really flavorful.
sarah devries
[email protected]This soup is a bit pricey to make, but it's worth it. The mussels and pistou really make it something special.
Charles Montes Jr
[email protected]I'm not a good cook, but this recipe was easy to follow and the soup turned out great. I'll definitely be making it again.
Ayyan Raza
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
MR Rony Khan
[email protected]I'm allergic to mussels, so I used shrimp instead. The soup was still delicious!
Darius Camacho
[email protected]This is one of my favorite soup recipes. It's always a hit with my family and friends.
Abdul Aziz khan
[email protected]I'm not a fan of vegetables, but I really enjoyed this soup. The pistou and mussels really make it.
Emaan Asad
[email protected]This soup is perfect for a cold winter day. It's hearty and warming, and the mussels add a nice touch of elegance.
Yasir Baloch
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I think I might have forgotten to add the salt.
Emma
[email protected]I had some trouble finding mussels at my local grocery store. I ended up using clams instead and they worked out just fine.
Malik Shafqat
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt when making it.
Orpon Islam
[email protected]I'm not a big fan of mussels, but I really enjoyed this soup. The pistou adds a nice flavor that complements the seafood.
Jared Osorto
[email protected]I love how versatile this recipe is. You can easily add or remove ingredients to suit your taste.
Roni Farman
[email protected]This is a great recipe for a weeknight meal. It's easy to make and comes together quickly.
Majdoline Khlifi
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Heidi Macko
[email protected]This pistou vegetable soup with mussels was a delicious and satisfying meal. The flavors were well-balanced, and the mussels were cooked perfectly.