Recipe by Mrs. Bailleux Rouelle of Védrin, Belgium

Recette en français - Rezept in Deutsch

Consommé of mussels and prawns in Tavel sauce

Recipe by Mrs. Bailleux Rouelle

Serves 4 :

12 tiger prawns

1 kg (2 lb) of mussels

190 ml of fish stock

400 ml (2 scant cups) Tavel

600 ml (3 scant cups) water

1 large onion

2 whole leeks

3 stalks celery

Decoration:

Some fresh coriander leaves

4 wooden sticks (for kebabs)

8 sprigs of fresh chives

 

 

Preparation :

Peel the onion, chop finely and heat in butter in a high saucepan

Clean the vegetables, slice them and place over the onions.

Soften the vegetables, add pepper. Do not salt.

Add a kilo of mussels and moisten with water, Tavel and fish stock.

Close the lid and cook about 10 minutes until the mussels are fully open.

Put through a colander to collect the cooking liquid in another pot.

Check the seasoning, adding salt if necessary, and 50 ml of liquid cream, mix.

Cover and set aside.

Remove mussels from their shells and set aside.

Skewer onto the wooden sticks 4 prawns so that they can be plunged into the consommé.

Reheat the soup, as it boils put the mussels in and plunge the 4 skewers to cook the prawns.

Dressage :

Pour the consommé into the plates, add a few mussels and the skewer of prawns.

Place on both sides of the skewers 2 chive stalks.

Sprinkle the soup with coriander leaves and sprinkle the prawns lightly with paprika.

Serve hot.

Accompany with a Tavel Dame Rousse by Domaine de la Mordorée

 

Recipe by Mrs. Bailleux Rouelle of Védrin, Belgium