Mussel soup with bokbier and leek

Name: mussel soup with bokbier and leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 kg Mussels; 300 ml bokbier; 2 onions shredded; 4 tablespoons liquid margarine; 600 g leeks cut; 2 tablespoons mustard; 2 tablespoons flour; 100 ml cooking cream light; 500 ml chicken bouillon from tablet; 1 multigrain baguette in slices

A tasty Dutch recipe. The main course contains the following ingredients: fish, mussels, bokbier, onions (chopped), liquid margarine, leek (sliced), coarse mustard, flour, cooking cream (light), chicken broth (from tablet) and multigrain baguette (in slices).

Ingredients

Directions

Wash mussels under running water.
Remove mussels and mussels that do not close after tap on the counter.
Place mussels in a mussel pan.
Add buckbier and cover mussels in 6-8 min.
Cook until all mussels are open (discard mussels that have not been opened).
Remove mussels from shell (keep 12) and mussel juice seven above bowl.
Meanwhile, in large soup pan onion in margarine golden brown fruit.
Add the leek and bake until you have finished baking.
Stir in mustard and flour above seven.
Add mussel liquid and keep stirring until moisture is bound.
Add boiling cream and stock, bring to the boil and simmer gently, season with salt and pepper.
Mussels warm up in soup.
Spread the soup over four deep plates and garnish with the mussels left behind.
Serve with baguette..