Shellfish soup with yuzu
6 persons
Running time: 10 min
- savory cuisine
- yuzu
A recipe where shellfish mingle with a creamy sauce of yuzu, lime and a subtle touch of Espelette pepper.
Ingredients
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500 g Bouchot mussels
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500 g cockles
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2 tbsp LE YUZU
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25 cl liquid cream
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1 glass dry white wine
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Juice and zest of one lime
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1 tbsp cornstarch
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Salt & pepper
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1 pinch Espelette chilli pepper
In this recipe
Le Yuzu
Quantity
Preparation
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Step 1
Soak the cockles in cold salted water for 1 hour, then strain. Rinse the mussels in water.
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Step 2
Place all the shellfish in a casserole dish, pour in the white wine, cover and leave to cook for a few minutes, until the shells have opened. Set aside a few whole shells and remove the shells from the rest.
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Step 3
Filter the cooking juice. Finely zest and juice the lime. Pour the shellfish stock, lime juice, zests and LE YUZU into a saucepan.
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Step 4
Add the diluted cornstarch to the cream. Bring to the boil and leave to cook until thick. Season with salt, pepper and a pinch of Espelette chilli pepper. Add the shelled shellfish, cover and set aside.
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Step 5
Divide the shellfish and sauce into 6 soup plates. Garnish with the reserved whole shellfish. Decorate with lime slices and serve immediately.
