Filter
Reset
Sort ByRelevance
Chloe 21
Mussel mustard soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Check the mussels. Remove open mussels that do not close to the work surface after a tap.
-
Boil the mussels with the onion, thyme and wine covered for 6-7 minutes until the shells are open.
-
Remove the mussels from the pan and strain the cooking liquid. If necessary, top up to 800 ml with water. Hold 12 mussels with a shell and separate the rest of the mussels from the shell.
-
Heat the butter and fry the leek with the curry 3-4 minutes. Sprinkle with flour and cook for 1 minute.
-
Pour the cooking liquid into portions with stirring and cook for 2-3 minutes. Stir in the cream and mustard. Scoop the loose mussels through.
-
Serve the soup in bowls, place the mussels with a shell and sprinkle with the celeriac.
Blogs that might be interesting
-
10 minLunchtuna on olive oil (160 g), triangle roll, young leaf lettuce, arugula, yellow bell pepper, black olives without pit, capers,tuna sandwich
-
10 minLunchpine nuts, brown pistolets, pesto arrabbiata, beef sausage, basil, buffalo mozzarella, crema di balsamic,roll of beef sausage mozzarella
-
20 minLunchlettuce melange land cherry, chilled baby kale, grilled pepper mix, fresh dates, orange pepper dressing,girls love healthy's summer salad
-
15 minLunchfree range eggs, soy sauce, sesame oil, ice shrimp, ham cubes, bean sprouts, bunch onion,chinese omelette
Nutrition
425Calories
Sodium0% DV0.9g
Fat35% DV23g
Protein34% DV17g
Carbs6% DV19g
Fiber12% DV3g
Loved it