x

Recipe : ** Mussel Soufflé

Mussel Soufflé
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    55 min
  • Cooking
    40 min
  • Ready in
    1 h 35
  • Difficulty
    Easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 40 mussels
  • 1 onions, medium
  • 5 eggs
  • 1 teaspoon fresh herbs
  • salt
  • pepper
  • cayenne
  • 80 g butter
  • 120 g flour, plain
  • 120 g parmesan cheese
  • 130 ml white wine
  • 250 ml milk
  • 130 ml cream

  • Recipe preparation steps

  • 1
    Slice onions.
  • 2
    Separate eggs.
  • 3
    Place mussels in a bowl and wash well under cold running water to remove any traces of mud or sand.
  • 4
    Heat white wine in a large pot, add onion and mussels, cover and steam the mussels open, about 5 minutes, shaking the pan every now and then.
  • 5
    Shell mussels and strain cooking liquor through a fine sieve.
  • 6
    Make a white sauce: Melt the butter in a saucepan and add the flour, stirring with a wooden spoon.
  • 7
    Gradually add the milk and mussel stock, stirring rapidly with whisk.
  • 8
    When blended and smooth, add the salt, pepper, cayenne.
  • 9
    Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesn't burn.
  • 10
    Remove sauce from heat and whisk in egg yolks, herbs, chopped mussels and cheese.
  • 11
    Sauce should be thick and creamy.
  • 12
    Whip the egg whites until stiff and gently fold into the mixture, a little at a time.
  • 13
    Spoon into buttered souffle dishes and bake in a hot oven 200°C for 20-25 minutes until well risen.
  • 14
    Do not open the oven door during cooking.
  • 15
    Serve immediately.
  • Ready !