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.
Yield: serves 4
- 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
- Put dulse into a large bowl, cover with cold water, and let soak for 2 minutes. Drain well.
- 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.
- 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.
- Divide soup among four warm bowls and garnish with the cheese and chervil or sweet cicely. Serve hot.