Mussel soup 02

04885 MUSSEL SOUP INGREDIENTS for 4 PEOPLE 1 kg of mussels, chopped onion, 2 celery sticks, sliced 2 tablespoons butter, 25 cl white wine, a dadao for fish stock, 70 g carrots sliced thin, 70 g white celery cut into thin slices 70 g of leek, cut into thin slices, a spoonful of white flour, 25 cl of fresh cream, a sachet of Saffron, fresh chervil, salt and pepper.

In a saucepan saute the onion and celery in 1 tablespoon butter.

Cover and simmer for about 3 minutes; then add the mussels, white wine, 1/2 l of water, the nut, salt and pepper.

Cook for about 7 minutes on high heat.

When cooked, remove the mititli from their shells and strain the cooking liquid.

Cook for about a minute the carrots, celery and leeks in the cooking broth mussels; then filtered again and keep both the vegetables and broth.

Mix the remaining butter and flour.

Pour the broth into a saucepan, returning it to low heat, and stir the butter worked, without ceasing to stir.

Embed fresh cream and saffron, then let it thicken.

Add the mussels and vegetables previously held aside.

If necessary, season with salt and sprinkle with Chervil.

Serve.