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Mussel-Carrot Soup
Serves 6
"Like everybody these days, I want a lot of flavor but I don't have a lot of time,"
says Marcus. "And I'm always moving fast, so I don't want to feel stuffed." That's why he came
up with this quick, light, intensely flavorful mussel soup. "You can also make it with clams,"
he suggests, "and if you want something a bit more substantial, you can throw in some cooked
Israeli couscous or orzo pasta right at the end."
Ingredients 2 tablespoons olive oil2 shallots, chopped 1 (3-inch) piece ginger 1 tablespoon curry powder 3 pounds mussels, cleaned and debearded Kosher salt and freshly ground black pepper 1 cup white wine 2 sprigs tarragon, stems removed 2 tablespoons olive oil, plus more for brushing 1 cup chicken broth 3 cups carrot juice 2 cups mussel or clam juice 1 tablespoon sour cream Juice of 2 limes Salt and freshly ground black pepper |
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Place a soup pot over medium-high heat and add the oil. Add the shallots, garlic, ginger, and curry powder and sauté for a few minutes, until soft. Add the mussels, wine, and tarragon and cover the pot. Cook for 5 to 8 minutes, until the mussels open. Using tongs, remove the mussels from the pot.
Add the broth and carrot juice to the pot and bring to a boil. Add the mussel juice, sour cream, and lime juice and whisk well until heated through. Season to taste with salt and pepper.
In a large, flat-bottomed, nonstick skillet, heat the 2 tablespoons olive oil and the butter over medium heat. Place the fillets peas side down in the skillet and cook for about 4 minutes, until the crust becomes crisp and starts to brown lightly. Carefully lift the edge of each fillet to check the browning and lower the heat if necessary to prevent burning. Turn the fillets and continue to cook for about 4 minutes, until medium rare. Transfer to a paper towel-lined plate to drain briefly.
Divide the mussels among soup bowls and pour the broth on top. The soup can be served hot or cold.
