Mussels al latte
Instructions
Brush the mussels with energy (or carrots, peeled with a knife) under the tap to free them from all incrustations, then put them on the fire, in a pan, and lasciatevele until the valves are open.
Remove clams to the valve and keep it aside.
Filtered through a thin cloth the liquid emitted during cooking, in order to liberate it from any remaining sand, and keep this aside.
Wash the leek and sliced the White portion (the green part will be eliminated); Peel the potato and cut it into cubes.
Put these two ingredients in a saucepan with the butter foamy and let them cook for a few minutes.
Boil the milk and pour it slowly over the vegetables.
Add half a litre of boiling water and bread crumbled.
Cook for 30 minutes, then passed around through a sieve or food mill, picking up the mixture in the pan.
Combined with cream mussels with their filtered liquid.
Add salt and pepper, add chopped parsley and bring to a boil.
Meanwhile toast the slices of bread.
Remove the ' milk chocolate ' mussels from heat and serve hot with croutons.
Ingredients and dosing for 4 persons
- 1600 g of mussels
- 1 leek
- 1 potato
- 50 g of butter
- 50 cl of milk
- 50 cl of water
- 1 cup of breadcrumbs
- Salt
- Pepper
- 1 tablespoon of chopped parsley
- 200 g of slices of bread