RM Seafood
at Mandalay Place

3930 Las Vegas Boulevard South
Las Vegas,
Nevada 89119


Mussel Soufflé
Chef Rick Moonen of RM Seafood at Mandalay Bay – Las Vegas, NV
Adapted by StarChefs.com

Yield: 2 Servings


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

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

    Curried Mussel Sauce:
  • 5 shallots, peeled and sliced
  • 8 garlic cloves, peeled and sliced
  • 1 ounce cooking oil
  • 1-2 ounces curry powder, to taste
  • 1 quart mussel stock
  • 1 ounce heavy cream
  • 1½ pounds unsalted butter, cubed

    Mussel Soufflé:
  • 1 cup soufflé base
  • 6 egg whites
  • 1 Tablespoon unsalted butter, softened
  • 1 Tablespoon flour
  • 1 cup Curried Mussel Sauce

For the Mussel Stock:

In a large pot, sweat the shallots and garlic in oil. Add the white wine and herbs, and bring to a boil. Place mussels in the boiling liquid and cover the pot. Strain and reserve the liquid when the mussels open. You should have about 2 quarts of stock.

For the Soufflé Base:
Warm the mussel stock. Make a roux from the flour and butter. Pour the heated stock into the roux, stirring constantly. Simmer for 20 minutes, or until it is the consistency of pastry cream. Add the heavy cream. Season the base with salt, lemon juice, and Tabasco. While the mixture is still hot, whisk in the egg yolks. Allow to cool; add the mussels.

For the Curried Mussel Sauce:
Sweat the shallots and garlic in oil. Add the curry powder and allow to sweat. Add the mussel stock and reduce. Add the heavy cream and whisk in the butter. Strain.

For the Mussel Soufflé:
Preheat oven to 350°F. Lightly butter the inside of 2 ovenproof 6-ounce ramekins. Dust with flour and shake off the excess.

Whisk the egg whites until soft peaks form. In three parts, gently fold the whites into the base, being careful not to break down the whites. The soufflé mixture should have a ratio of 1 to 1, egg whites to soufflé base. When the mixture is fully combined, gently spoon it into the ramekins. Bake in the oven for 12 minutes.

To Serve:
Reheat the curried mussel sauce. When the soufflés are ready, serve immediately. Place the sauce in a creamer and serve on the side.

   Published: December 2005