Fiddlehead & Mussel Soup

4 T. Butter

¼ C. thinly sliced Shallots

1 T. thinly Sliced Garlic

1 fresh Thyme Sprig

1 Bay Leaf

3 lb. Mussels, washed and debearded

½ C. dry White Wine

1 C. Chicken Broth

 

Place the butter in a large pot over medium-low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until the shallots and garlic are translucent. Add the thyme and bay leaf and cook for 1 more minute. Add the mussels, stirring to coat them evenly with the butter. Cook, uncovered, for 2 minutes. Add the white wine, turn up the heat to medium high, and bring to a boil. Cook for 2 minutes to bum off the alcohol, then add the chicken broth. Bring the mixture back to a boil, cover the pot, and turn down the heat to low. Steam the mussels until the shells open and the flesh is plump and full, about 5 minutes. Discard any that do not open.  Drain the mussels and their cooking liquid through a colander into a large pot or bowl. You should have between 2 and 3 C. of liquid. Let the mussels cool in the colander. When the mussels are cool, remove the meat from the shells. Discard the shells and set aside the mussels in a cool place until ready to use.

 

4 T. (/2 stick) unsalted butter

1/4 cup thinly sliced shallots (1 large or 2 medium)

1 T. thinly sliced garlic

1 1/4 pounds ostrich fern fiddleheads, cleaned

Reserved mussels cooking liquid (above)

1 1/2 C. heavy cream

1/4 tsp. finely chopped fresh rosemary or 1/3 tsp. dried

1/8 tsp. cayenne pepper

2 tsp. fresh lemon juice

2 tsp. kosher salt

4 grinds of white pepper (1/8 tsp.)

1 T. finely minced fresh chives

 

Heat the butter in a large pot over low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, until the shallots and garlic are tender and translucent, about 4 minutes. Add the fiddleheads. Cook, stirring occasionally, for 2 minutes. Add the mussel cooking liquid and bring to a boil. Turn down the heat to low and simmer for 5 minutes. Stir in the cream, bring back to a boil, then turn down the heat and simmer for 5 to 6 more minutes. Remove the pot from the stove and remove the fiddleheads with a slotted spoon or strainer. Set aside /4 cup fiddleheads. Place the remaining fiddleheads in a blender and add half the soup. Puree until smooth, 3 to 4 minutes. Add the remaining soup and, starting on low, blend briefly to combine. Add the rosemary, cayenne pepper, lemon juice, salt, and white pepper and blend briefly to incorporate. Return the soup to a clean pot. Heat the soup just to a boil, whisking occasionally. Place the mussels and reserved fiddleheads in a small pot, ladle in a small amount of the soup, and place over low heat. When hot, divide the mussels and fiddleheads among 4 to 6 soup bowls and ladle in the soup. Garnish with the chives.