object(WP_Post)#4378 (24) { ["ID"]=> int(44747) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-08-03 10:04:46" ["post_date_gmt"]=> string(19) "2018-08-03 08:04:46" ["post_content"]=> string(166) "At the aperitif or on top of a salad, serve these small mussels’ crust to your guests. Thanks to our Chef’s recipe, prepare yourself these small mussels’ crust." ["post_title"]=> string(16) "Mussels’ crust" ["post_excerpt"]=> string(166) "At the aperitif or on top of a salad, serve these small mussels’ crust to your guests. Thanks to our Chef’s recipe, prepare yourself these small mussels’ crust." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "croustillants-de-moules" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 10:42:22" ["post_modified_gmt"]=> string(19) "2019-04-26 08:42:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(59) "http://www.escal-seafood.de/recipe/croustillants-de-moules/" ["menu_order"]=> int(412) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Mussels and cream soup

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!

Cooking Instructions: Pfanne
Ready in 30 minutes
Difficulty
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.