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Chestnut and mussel potage | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Chestnut : 300g
mussels : 1 box
bacon : 40g
potato : 1/2 piece
onion : 1/4 piece
garlic : 1/2 piece
White wine : 1/2 cup
milk : 1 cup
salt : Appropriate amount
pepper : Appropriate amount
Olive oil : 2 tsp

Time required

60minutes

Procedure

1) Boil chestnuts 00:19
Put a knife in the chestnut. Boil water in a pan and boil chestnuts (about 30 minutes). Peel the skin and astringent skin. Save the broth.
2) Cut the material 02:51
Slice bacon, onions and garlic. Slice the potatoes and leave them in the water.
3) Fry the ingredients 03:00
Heat the olive oil in a frying pan and fry the bacon slowly over medium heat. Add onions and fry without coloring. Add potatoes, season with salt and pepper and fry. Add mussels.
4) Add white wine and cook 05:10
Add white wine and boil, cover with a lid, set to medium heat and turn on the heat.
5) Take out the mussels, add chestnuts and simmer. 06:33
When the mussel's mouth opens, remove it, add garlic, milk, chestnuts, and chestnut broth (60cc) and bring to a boil. Taste and taste with salt and pepper. When it boils, set it to medium heat, cover it with a lid, and simmer for about 5 minutes. In the meantime, remove the mussel shells from each other. Save the broth that comes out.
6) Stir with a mixer 09:50
Lightly remove the lye, add the mussel broth and chestnut broth (60cc), and stir with a mixer until smooth.
7) Put it back in the pot and reheat it. 13:07
Put it back in the pot and reheat it. If the concentration is high, add chestnut broth, adjust and mix.
8) Serve 14:46
Pour into a bowl and arrange mussels in a radial pattern to complete.

Point

・ A recipe for 4 to 5 servings of chestnut and mussel potage by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ For chestnuts, it is convenient to use commercially available boiled chestnuts. In that case, bring it to a boil and save the juice.
・ Use commercially available boiled mussels.
・ Scallops and shrimp may be used for serving.
・ It is advisable to prepare a drop lid with aluminum foil cut in places.
・ The wine we combined this time is Meriggio Fontodi from Tuscany, Italy. A wine with a scent reminiscent of honey.