Filter
Reset
Sort ByRelevance
Moose's Mama
Mussel soup with dill and mustard
Try this delicious mussel soup with dill and mustard
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove damaged and open mussels that do not close after a tap on the edge of the countertop.
-
Cook the mussels in the white wine for 3-4 minutes until they are open. Drain and collect the cooking liquid.
-
Lay 12 shells with mussel meat separately. Remove the rest of the mussels from the shells.
-
Melt the butter in a large pan. Stir in the flour.
-
Add in portions the cooking liquid and the fish stock. Keep stirring until the soup is lightly bound.
-
Stir in the mussels without a shell. Mix the mustard with the whipped cream. Stir the cream mixture through the soup, the soup should not boil anymore. Add dill and pepper.
-
Serve the soup in warm plates and put the mussels with shell in them or serve them.
Blogs that might be interesting
-
10 minAppetizermangos, coriander, Parma ham, extra virgin olive oil,mango with parma ham -
30 minSmall dishpeanut oil, olive oil, Red onion, Brown sugar, Red wine, Red wine vinegar, honey, coarse pate, breading bread, orange, cane sugar, White wine vinegar, cider vinegar, Red pepper, saffron,pate with onion marmalade -
15 minAppetizermedium oranges, bunch onion, extra virgin olive oil, grapefruit, fresh haricots verts,haricots verts salad with grapefruit -
30 minLuncholive oil, Red onion, garlic, cumin powder (djinten), paprika, Red pepper, Red pepper, tomato cubes, chicken bouillon, sweet potato, dried chili pepper, chicken breast,spicy paprika soup with sweet potato chips and chicken piri piri
Nutrition
300Calories
Sodium0% DV0g
Fat35% DV23g
Protein24% DV12g
Carbs4% DV13g
Fiber0% DV0g
Loved it