Garlic soup with mussels

Total time: 30 minutes

Servings:

4

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

2 pounds mussels, scrubbed and bearded

1 cup dry white wine

3 tablespoons olive oil

6 garlic cloves, minced

1 baguette, cut into 12 (half-inch) slices

1 egg yolk

1 tablespoon red wine vinegar

1 cup (4 ounces) grated Gruyère

1 to 2 teaspoons piment d’Espelette (you may substitute medium-hot chili powder)

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.

Each serving: 493 calories; 24 grams protein; 35 grams carbohydrates; 2 grams fiber; 24 grams fat; 8 grams saturated fat; 105 mg. cholesterol; 695 mg. sodium.