Soup of the sea
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly
Scrape and wash the mussels. Chop the leek, carrot and celery.
In a pot, put 20g of butter and fry the vegetables.
Meanwhile, in another pot, add the white wine, add the chopped shallot, bouquet garni and pepper and bring to a boil. Add the mussels.
Once they are open, filter the cooking juice, measure and fill with water to obtain 1.5l, pour over the vegetables. Cover with a lid and cook the vegetables for 30 minutes. Then blend, add the cream and the shelled mussels.
Heat gently for a couple of minutes and then serve.
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