Carrot and cream mussels
Instructions
Prepare the chicken broth.
Cut the carrots into cubes and let them flavor in a knob of butter with a pinch of salt and sugar.
Keep them aside.
The other sliced carrots, rosolatele with the remaining butter, salt and a pinch of sugar.
Pour the broth over the carrots, Cook for about 20 minutes, then blend up to reduce them to a cream.
Open mussels by placing them in a pan with the wine and garlic.
As soon as the valve open remove the clam.
Please warm up the cream of carrots, pour into a soup tureen, add the diced carrots and the mussels.
Sprinkle with a tablespoon of chopped parsley and serve immediately.
Accompanying wines: Soave Superiore DOC, Montecarlo Bianco DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 32 mussels
- 100 cl of chicken soup
- 700 g of carrots
- 70 g of butter
- 1 glass white wine
- 1/2 clove of garlic
- 1 tablespoon of chopped parsley
- 2 pinches of sugar
- Salt