Mussel soup (4)
Instructions
Carefully clean the mussels under running water, carrots, removing any deposits and place them in a large pot with the wine.
Cover with a lid or with aluminum paper and leave them open to open fire.
Meanwhile, Peel the onions, rinse, cut them into thin slices thin and rosolatele in a pan with the extra-virgin olive oil.
Soon after, add the flour and cooking of mussels filtered.
Cook at low heat for about 10 minutes, covering with a lid, then add saffron cream, chopped parsley and mussels already cooked.
Mix and continue cooking for another 2 minutes, add a sprinkle of pepper and serve.
Tip: you might enjoy the mussel soup with croutons of bread toasted.
Ingredients and dosing for 4 persons
- 1500 g of mussels
- 3 white onions
- 1 sachet of saffron
- 10 cl of dry white wine
- Chopped parsley
- 1 tablespoon of flour
- Olive oil extra virgin
- 20 cl of cream
- Pepper