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.

Mussel and Oyster Hot Pot Mussel and Oyster Hot Pot
Dulse, an edible seaweed widely used in Irish cooking, adds an austere "sea" flavor to this soup.
Yield: serves 4

Ingredients

  • 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 cheddar
  • 1 Tbsp. finely chopped fresh chervil or sweet cicely leaves

Instructions

  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.