Cream Of Mussel And Leek Soup Recipe
Ingredients
1 kg 2 lb mussels, cleaned
175 mL 3/4 cup dry white wine
2 leeks minced
4 potatoes, peeled and cut into 1/2" cubes
15 mL 1 tbsp fresh thyme or 5 mL 1 tsp dry thyme
Fresh pepper, to taste
375 mL 1 1/2 cup 2% milk, partially skimmed
15 mL 1 tbsp cornstarch, diluted in a little water
1 red pepper, cut into 1/4" cubes
25 mL 2 tbsp fresh parsley, chopped
Directions
Combine the mussels and the dry white wine in a pot and bring to a boil.
When the mussels open, remove them from the pot.
Let cool slightly and remove the meat from the shells.
Throw away those mussels that did not open and set aside the others.
Sieve the cooking juice through a cheesecloth or a fine strainer, then return it to the pot.
Cook the leeks and the potatoes in the cooking juice over medium heat for 20 to 25 minutes.
Season with pepper and thyme.
Add the milk and simmer for 5 minutes, then add the cornstarch.
Add the mussels, pepper and parsley.
When the mussels open, remove them from the pot.
Let cool slightly and remove the meat from the shells.
Throw away those mussels that did not open and set aside the others.
Sieve the cooking juice through a cheesecloth or a fine strainer, then return it to the pot.
Cook the leeks and the potatoes in the cooking juice over medium heat for 20 to 25 minutes.
Season with pepper and thyme.
Add the milk and simmer for 5 minutes, then add the cornstarch.
Add the mussels, pepper and parsley.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
