Mussel Soup

Preparation

1. STEP 1 OF 10

   Carefully scrub the mussels under running water, removing the filaments and discarding any that are already open. Then boil them in a saucepan with the white wine, shallot, onion, chopped parsley, bay leaf, and dill over very low heat for 5 minutes.

2. STEP 2 OF 10

   The heat will open the mussels: if any remain closed, discard them.

3. STEP 3 OF 10

   Remove the mollusk from the opened mussels and discard the hard edge.

4. STEP 4 OF 10

   Cut the carrots and celery into strips that are not too thin, then sauté them in a saucepan with the butter over medium heat for a few minutes without letting them color, stirring continuously to prevent sticking to the bottom of the pan.

5. STEP 5 OF 10

   Strain the mussel cooking liquid and pour it into the saucepan with the vegetables.

6. STEP 6 OF 10

   Add the fish stock as well.

7. STEP 7 OF 10

   Reduce the preparation until you obtain about 1 liter of soup.

8. STEP 8 OF 10

   At this point, add the cream (minus a few tablespoons) and bring to a boil over medium heat, stirring continuously.

9. STEP 9 OF 10

   Let it cook until the soup has a creamy consistency, then add the mollusks and heat everything together without boiling, otherwise the mussels will become tough and rubbery.

10. STEP 10 OF 10

    In a pitcher, beat the yolk and cream using a whisk.

Suggestions

• Pan

• Wooden Spoon

• Bowl

• Strainer

General Information

Analysis

Macronutrients (100 gr)