You can use frozen mussels in place of fresh mussels , just make sure the mussels are scrubbed and beards removed .
Put the mussels and 1 bottle of dry white wine into a large pot , along with 1 leek ( white part only ) , 1 stick of celery ( sliced ) , 3 cloves of garlic ( finely chopped ).
Cook over a high heat until the mussels open .
Discard any mussels that do not open .
Remove the cooked mussels from the pot with a slotted spoon and the mussels from their shells .
Discard the shells .
Continue to simmer the soup stock until the vegetables are tender .
Remove the saucepan from heat and stir through 300ml of cream and use a stick blender to puree.
Season with cracked black pepper and 5 saffron threads .
Reheat to a simmer and add the cooked mussels just before serving ...!
Put the mussels and 1 bottle of dry white wine into a large pot , along with 1 leek ( white part only ) , 1 stick of celery ( sliced ) , 3 cloves of garlic ( finely chopped ).
Cook over a high heat until the mussels open .
Discard any mussels that do not open .
Remove the cooked mussels from the pot with a slotted spoon and the mussels from their shells .
Discard the shells .
Continue to simmer the soup stock until the vegetables are tender .
Remove the saucepan from heat and stir through 300ml of cream and use a stick blender to puree.
Season with cracked black pepper and 5 saffron threads .
Reheat to a simmer and add the cooked mussels just before serving ...!
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