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Garlic soup with mussels

Time 30 minutes
Yields Serves 4
Garlic soup with mussels
(Ricardo DeAratanha / Los Angeles Times)
1

Place the mussels, wine and 1 cup cold water in a large saucepan over moderately high heat. Cover and cook until the shells open, 4 to 6 minutes. Strain the mussels into a colander, collecting the juices in a bowl placed below.

2

Heat the olive oil in a saucepan over low heat, add the garlic, and cook, stirring constantly, until pale gold, 3 to 4 minutes (do not let brown).

3

Add the mussel juice to the garlic, raise the heat to medium and bring to a boil. Cover, lower the heat to very low, and simmer for 10 minutes.

4

Meanwhile, remove the mussels from the shells. Lightly toast the bread.

5

Remove the soup from the heat. Combine the egg yolk, vinegar and a couple of tablespoons of the soup in a mixing bowl and beat vigorously with a whisk until the mixture gets foamy. Slowly pour the mixture back into the remaining soup, continuing to beat with a whisk.

6

To serve, place a few baguette slices, 3 to 4 tablespoons of grated cheese and some mussels on the bottom of 4 wide soup bowls, cover with soup, and dust with piment d’Espelette.

From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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