LEEK AND MUSSEL SOUP AU GRATIN Battuto: 1 tablespoon olive oil 3 tablespoons butter, unsalted 1 1/2 pounds leeks, thinly sliced (about 6 cups) Coarse salt Brodo: 4 1/2 cups light classic meat broth or substitute Sapori: 3 tablespoons olive oil 2 garlic cloves, peeled and flattened 1/4 cup cognac or armagnac 2 pounds fresh mussels, washed Condimenti: 1/4 cup grated parmesan cheese 1/4 cup grated emmentaler cheese Ciabiatta or french bread, cut into 1/3-inch slices 2 ripe fresh tomatoes, peeled, seeded, and diced 2 teaspoons chopped fresh chives or 1 teaspoon dried 1. Over medium heat, combine the oil and butter in a heavy-bottomed soup pot. When the butter melts, add the leeks, sprinkle with a few pinches of salt, and sauté, stirring often, until wilted, about 5 minutes. Add a little broth, cover, and sweat for 10 to 15 minutes, stirring occasionally. 2. Bring the brodo to a boil and add to the leeks. Lower the heat and simmer, partially covered, for about 30 minutes. 3. Meanwhile, prepare the mussels. Over medium heat, add the oil and garlic to a large pot. When the garlic is golden, add the cognac and cook until reduced by half. Over high heat, add the mussels, cover the pot, and cook until the mussels open, 3 to 4 minutes, shaking the pot to rotate the mussels. Drain, discarding any mussels that have not opened. Remove the mussels from their shells, pulling off any remaining beards, and reserve. 4. Mix the grated cheeses together. Cover the bread slices with ample cheese and place under the broiler until they bubble, without browning. To serve, ladle the soup into each bowl, add the mussels, garnish with the tomatoes and chives, and top with the slices of grilled bread. Collected by Cathy --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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