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
-
15 minLunchtomatoes, olive oil, balsamic vinegar, soft goat cheese,bruschetta with grilled tomato
-
10 minLunchWhole grain bread, mayonnaise, pickles, dried tarragon, cucumber, smoked trout fillet,sandwich trout
-
20 minLunchstrawberry, Corn bread, White bread, Raisin bread, avocado, lemon juice, cream cheese natural, lamb's lettuce, fried chicken fillet, freshly ground pepper,club sandwich with strawberry, chicken and avocado
-
25 minLunchcabbage, curry sauce (bottle), yogurt, raisins, Drents multigrain points, chicken fillet in thin slices,roll of coleslaw salad
Nutrition
425Calories
Sodium0% DV0.9g
Fat35% DV23g
Protein34% DV17g
Carbs6% DV19g
Fiber12% DV3g
Loved it