Prep 20 mins
Cook 0 mins
From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.
- 2 lbs small mussels (about 48, fewer if they are large mussels)
- 2⁄3 cup water
- 2 cups plain yogurt (nonfat or low-fat)
- 2 -3 teaspoons dijon-style mustard, to taste
- 1 teaspoon sugar
- 1⁄4 teaspoon fresh ground white pepper (to taste)
- 2 tablespoons chopped fresh tarragon, divided
- 1 1⁄2 teaspoons Pernod
- 1 1⁄2 cups finely diced cucumbers, peeled if waxed
- Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
- Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
- Remove the meat from the shells and discard the shells.
- To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.