Mussel stew with vegetables

04606 MUSSEL STEW with VEGETABLES INGREDIENTS for 4 PEOPLE 2 kg of mussels, 20 cl of 5 white wine, leeks (white part only), 500 g of pre-cooked baby carrots, an onion, 2 shallots, 20 g of butter, a pinch of powdered ginger, 2 tablespoons sour cream, salt, pepper, chervil for garnish.

Place the mussels in a large bowl and wash them under running water; with the cleaning brush clean and at hand, place them in a saucepan with the wine.

Cook in saucepan with lid over high heat for about 8 minutes.

When cooked, remove clams from shells, keep them from the heat and pass through a strainer to the bottom close-mesh net.

Peel leeks, rinse the baby carrots and cut both washers.

Peel and chop the onion and shallots.

In a saucepan melt the butter and saute onion and shallots for 5 minutes on a moderate flame.

Add the leeks, carrots and you blast the vegetables for 3 minutes; then pour the cooking of mussels and a litre of hot water.

Add salt and pepper, add the zezero, cover and bake in moderate heat for about 30 minutes.

Add the mussels to the soup of vegetables, pour the cream, add salt if needed and finish cooking and moderate flame for a minute.

Pour the soup into individual bowls, garnish with Chervil and serve hot.