Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.
Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Carefully reheat (do not let simmer) before serving.
Recipe information
Total Time
20 min
Yield
Makes 8 to 10 hors d'oeuvre servings
Ingredients
For broth
For soup
Special Equipment
Preparation
Make broth:
Step 1
Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)
Make soup:
Step 2
Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.
