Mussel Soufflé with Curried Mussel Sauce
By Chef John Tesar of The Mansion on Turtle Creek - Dallas, TX
Adapted by
May 2007

Yield: 4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    Mussel Stock:
  • 8 shallots, peeled and sliced
  • 8 garlic cloves, peeled and sliced
  • 3 Tablespoons oil4 cups white wine
  • 4 cups water
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 4 pounds mussels, debearded and cleaned

    Soufflé Base:
  • 8 cups mussel stock
  • 2 cups flour
  • ½ pound unsalted butter
  • ½ cup heavy creamSalt
  • 1 Tablespoon lemon juice
  • 1 teaspoon Tabasco
  • 10 egg yolks
  • 40 mussels, steamed open, picked, and roughly chopped

    Mussel Curry Sauce:
  • 5 shallots, peeled and sliced
  • 8 garlic cloves, peeled and sliced
  • 1 Tablespoon cooking oil
  • 1 cup white wine
  • 2 teaspoons curry powder
  • 4 cups mussel stock
  • 1 Tablespoon heavy cream
  • 1 ½ pounds unsalted butter, cubed

  • 1 cup soufflé base
  • 6 egg whites
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon flour


For the Mussel Stock:
In a large pot, sauté shallots and garlic in oil over low heat. Add white wine, water and herbs and bring to a boil. Add mussels and cover pot. After mussels open (approximately 3 – 4 minutes), strain and reserve the liquid. Makes 8 cups of stock.

For the Soufflé Base:
Warm the mussel stock. In a saucepan over medium heat, make a roux by combining the flour and butter. Pour warm broth into the roux, stirring constantly. After simmering for 20 minutes it should be thick yet creamy. Add the heavy cream and season with a pinch of salt, lemon juice and Tabasco. Remove from heat and immediately whisk in the egg yolks while the mixture is still hot. Add the chopped mussel meat when the mixture has cooled. Set aside.

For the Mussel Curry Sauce:
Sauté the shallots and garlic in oil over low heat. Add white wine and curry powder and bring to a boil. Add mussel stock and reduce for about 1 minute. Add heavy cream and whisk in butter. Strain the sauce, and pour into a creamer.

For the Souffle:
Preheat oven to 350°F. Wipe the inside of two oven-proof four-ounce ramekins with a thin coat of butter. Dust with flour and shake off excess. Whip the egg whites to a soft peak and gently fold the whites into the soufflé base in three parts, being careful not to break down the whites. The soufflé mixture will be about half whites and half base. When the mixture is fully combined, gently spoon it into the ramekins. Bake in the oven for 12 minutes.

To Assemble and Serve:
When soufflé is ready, serve it with the creamer of sauce on the side.

Wine Pairing:
Marcel Deiss Muscat, Bergheim, 2004


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