Ingredients
- 21/2 pounds (1.25 kg) mussels
- 3 3
- 1524 1524
- 2 2
- 1 1
- 1 1
- 1/2 1/2
- 521 521
- 3 tablespoons Vinegar
- 1 cup (250 ml),dry white wine
- 5 cups (1.25 I) water
- 2 medium-size onions, chopped
- 4 large garlic doves, minced or put through a press
- 2 bay leaves
- 1 fennel sprig or stalk
- 1 tablespoon olive oil
- 1/2 pound ,(225 gl2 medium-size) fresh or canned
- tomatoes, peeled, seeded and chopped
- salt to taste
- pinch of cayenne pepper
- 1/4 teaspoon saffron threads
- freshly ground pepper to taste
- 5 ounces (140 g) broken verrnicelli or spaghettini
- 2 tablespoons chopped parsley
- 1 ounce (30 g) Gruyere cheese, grated (1/4 cup) _
Preparation
Step 1
A couple of hours before serving, clean the mussels. Brush and rinse the mussels one at a time and discard any that are open or cracked. Place the mussels in a bowl of waterin the sink. Turn the water on low and let a stream of water run in the kitchen sink. Turn the water on low and let a 3 slow stream of water run over the mussels for an hour. Drain the mussels and pick through them again; pull out the beards and place in a bowl of water to which you have added 3 tablespoons vinegar. Let sit for 15 minutes. Drain and rinse several times. You can now refrigerate the mussels for a few hours.
Combine the wine, water, one of the onions, 2 garlic cloves, one of the bay
leaves, the fennel, and the mussels in a large pot and bring to a boil. Give the mussels a stir, cover, and cook for 3 to 4 minutes, just until they open, giving them a stir halfway through the cooking. Rernoye the mussels with a slotted spoon or deep-fry skimmer and transfer to a bowl. Discard any that haven't opened. Strain the cooking liquid into a bowl through several thicknesses of cheesecloth. When the mussels are cool enough to handle, remove them from their shells. If they are still sandy, give them a quick rinse under cold water. Set them aside and discard the shells.
Heat the olive oil in a large heavy-bottomed casserole over medium heat and
add the remaining onion. Saute, stirring, until the onion is tender, about 5 to 8 minutes. Add the remaining garlic cloves, the tomatoes, and a very small amount of salt. Cook, stirring, for a minute or-two; then add the-cooking-liquid from the mussels, the remaining bay leaf, the mussels, and the cayenne. Bring to a boil, add the saffron, taste, and add salt if necessary and pepper.
Add the vermicelli to the boiling soup and cook al dente-until cooked
through but firm. Stir in,the parsley and serve, topping each serving with a sprinkling of grated gruyere