Mussels with cream
Instructions
Scrape and wash mussels carefully under running water, put them in a large pan and make them open to moderate heat in covered container.
Remove the mussels that have not opened and shelled the other, except 4, chosen among the largest, which will serve for the final seal.
Put in a saucepan 1 l of water, wine, onion, carrot, thyme, Rosemary, garlic and salt, bring to a boil and cook over moderate heat for 45 minutes.
After this time, drain the vegetables, pass through a sieve and put the puree in saucepan with the court-bouillon, gradually mix in the potato starch and cook for 7-8 minutes.
When the mixture has reached the desired density carefully fold cream and mussels with their cooking water, filtered.
Do season low focus for 3-4 minutes, then transfer everything into a soup tureen that you have already put the toasted bread slices, garnish with the four held by the mussels and sprinkle with the chopped parsley.
Serve immediately.
Ingredients and dosing for 4 persons
- 1500 g of mussels
- == 1 large onion
- 100 cl of dry white wine
- 1 carrot
- 2 cloves of garlic
- 1 sprig of thyme
- 2 tablespoons of potato starch
- 25 cl of cream
- 4 slices of bread
- 1 tablespoon of chopped parsley
- Salt
- 1 sprig of rosemary