Mussel and new potato soup
Preparation
45 min.
Cooking
15 min.
Portions
4
Ingredients
- 1 liter of mussels
- 1 onion
- 250 g of new potatoes
- 40 g of butter
- 10 cl of dry white wine
- 20 cl of liquid cream
- 2 sprigs of flat parsley
- Salt and pepper
Preparation
Peel and slice the potatoes and rinse them. Bring a large quantity of boiling salted water to the boil, plunge the potatoes into it and cook them for 25 minutes.
Wash, dry, and chop parsley.
Clean, rinse and drain the mussels.
Peel and chop the onion. Melt the butter in a pan and sweat the onion.
Add the mussels and bring to high heat.
Pour in the white wine and cook, covered, shaking the pot until the mussels open. Add the cream, season with pepper (do not add salt) and continue cooking for 3 minutes.
Drain the potatoes and divide them into four bowls with the mussels. Strain the cooking juice from the mussels and pour it into the bowls. Sprinkle with parsley. Serve immediately.
By: Noirmoutier
