Black mussel soup recipe Overgaauw Sylvaner white wine by Braam van Velden.
Ingredients
72 black mussels
500 ml water
750 ml white wine ('Overgaauw Sylvaner')
200 g garlic butter
400 g chopped onion
125 ml cake flour
1 litre black mussel stock ('the liquid in which the mussels are steamed')
1 litre good fish stock ('homemade, if possible')
200 ml fresh cream
a handful of fresh parsley, chopped
Recipe
Serves 12
In a large pot, steam the mussels in 500 ml each of water and wine until they open. (‘Discard unopened mussels, a sign that they may not be safe to eat.') Remove mussels and keep only the half shell containing the mussel meat. (‘You can keep them for about two days in the fridge after steaming open.') Reserve the liquid for the stock.
In a large saucepan, melt the garlic butter and fry the onion until glossy. Add the flour and stir until smooth. Gradually add the mussel and fish stocks and heat until boiling, stirring frequently. Add more wine to taste, stirring all the while. Add the cooked black mussels in their shells and allow them to cool.
Leave in the fridge overnight to rest. Reheat. Stir in the cream, and sprinkle with chopped parsley just before serving. ('It's always better to make the soup the previous day: it tastes that much nicer!')
Wine Pairing
Overgaauw Sylvaner or Overgaauw Sauvignon Blanc