Mussel Soup over Polenta with Saffron, Tomatoes and Garlic

Recipe Photo: 
Recipe Author: 
Jody Adams
Recipe Serves: 
4-6

The Polenta:

  • 2 Cups water
  • Kosher salt
  • 1/2 cup coarsely ground cornmeal
  • 1/2 teaspoon hot red pepper flakes
  • 2 tablespoons freshly

The Mussel Soup:

  • 1/2 cup + 2 tablespoons extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 pinch saffron
  • 2 tablespoons freshly grated pecorino
  • 1/2 teaspoon hot red pepper flakes
  • 48 black mussels, scrubbed and debearded
  • 6 ripe plum tomatoes, blanched in boiling water for 10 seconds, shocked in ice water, peeled, seeded and chopped into 1/4-inch dice
  • 1 cup dry white wine
  • 3 cups fish stock or 2 cups homemade chicken stock + 1 cup clam juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 cup salt cod puree

 

Recipe Instructions: 
  1. In a heavy, medium-sized saucepan bring 2 cups water to a boil over high heat. Add ½ teaspoon of salt, then add the polenta in a slow steady stream through your fingers, whisking constantly with the other hand so it doesn’t clump up. If you get any lumps, mash them against the side of the pot with a wooden spoon and keep stirring.
  2. Lower the heat to a simmer and cook, stirring frequently, until the polenta is thick and shiny. Regulate the heat as necessary so the mixture doesn’t boil over or cook too quickly. When the polenta begins to pull away from the sides of the pan it is done, about 30 minutes.
  3. When the polenta is done, stir in the hot red pepper flakes and cheese. Season with salt. Pour the polenta into a glass or ceramic loaf pan. Allow to cool uncovered in the refrigerator until hard and chilled, about 30 minutes. When cool, cut into 4 or 6 equal portions, depending on how many you want to serve. Refrigerate until ready to use.
  4. Preheat the oven to 200°.
  5.  Heat 2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add the polenta, topside down and sear until golden brown, about 5 minutes. Flip and cook on the second side until golden brown and heated through, about 3 minutes. Put the polenta into warm shallow soup bowls, top with a spoonful of salt cod and keep warm in the oven.
  6. Heat the remaining olive oil in a large sauté pan over medium heat. Add the sliced onions and garlic season with salt and cook until tender, about 5 minutes. Add the saffron, ½ teaspoon hot red pepper flakes, the mussels and tomatoes. Add the wine, cover and cook until the mussels open, 4 to 5 minutes. Divide the mussels among the bowls in the oven. Discard any mussels that haven’t opened.
  7. Add the fish stock to the sauté pan and bring to a boil. Add the parsley and season with salt and pepper as necessary. Pour the soup over the mussels and polenta in the warm bowls and serve immediately.