Mussel and Oyster Hot Pot
Dulse, an edible seaweed (also called dillisk) widely used in Irish cooking, adds an austere "sea" flavor to this soup. Desmond is a West Cork cheese made in Schull.
1 oz. (1 cup) dried shredded dulse
48 mussels, debearded and scrubbed
1 cup dry white wine
4 cups fish stock
8 oysters, shucked
Salt and freshly ground black pepper
3 tbsp. finely grated Desmond cheese or very hard
1 tbsp. finely chopped fresh chervil or sweet cicely leaves
1. Put dulse into a large bowl, cover with cold water, and let soak for 2 minutes. Drain well.
2. Put mussels and wine into a large pot, cover with a tight-fitting lid, and bring to a boil over medium-high heat. Steam mussels, shaking the pot occasionally, until shells open, 8–10 minutes. Transfer mussels to a wide shallow bowl, discarding the steaming liquid and any shells that have not opened. Let mussels cool slightly, then remove the mussels from their shells and place in a small bowl, discarding the shells. Set mussels aside.
3. Put fish stock into a medium pot and bring to a boil over medium-high heat. Add the oysters, dulse, and mussels. Return to a simmer and cook until oysters are warmed through, about 1 minute. Season to taste with salt and pepper.
4. Divide soup among four warm bowls and garnish with the cheese and chervil or sweet cicely. Serve hot.