Cauliflower cream soup with mussels
Instructions
Clean cauliflower, separate the florets, wash, drain.
Clean the mussels.
Peel the shallots, cut into thin slices, let it dry in the butter for 5 minutes.
Add the lemon juice, the chopped parsley and mussels.
Let them open over low heat, stirring occasionally.
When the valve is opened, remove the clams and keep them warm.
Pass the cooking sauce through a sieve.
Pour in a quart of hot water, bring to a boil, immerse the florets of cauliflower and cook 15 minutes.
Blank and blend until obtaining a soft puree.
Add to the cream mixture, shelled mussels, add salt and pepper.
Warm up for 5 minutes and serve with fried bread croutons.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Marino DOC, Locorotondo DOC.
