Mussels and cream soup
As appetizer or for a gourmand diner, our Chef recommends you this smooth soup with mussels and cream. With the Escal mussels already peeled and cooked, this recipe can be realized very quickly. Once the soup is served, dispose some chopped parsley and the tomato dices to enhance flavour!
Medium
Ingredients
For 4 persons:
450f of mussels
30cl of thick fresh cream
1 shallot
1 garlic clove
2 tomatoes
1 tablespoon of parsley
15cl of dry white wine
Olive oil, salt and pepper
Cooking Instructions:
1. Remove the mussels from the sachet, pass under running water and let thaw to room temperature for 1hour in a drainer.
2. Peel the garlic and the shallot and chop thinly. Warm up the oil in a pot and brown the garlic and the shallot. Moisten with white wine. Let cook for 5minutes and add 50cl of water.
3. Add the mussels and the cream. Add some salt and pepper according to your tastes. Let simmer for 10minutes. Serve in bowls and decorate with chopped parsley and tomatoes cut into dices.
