Soup with Mussels Recipe
The first dish that I adore! Excellent soup with a thick consistency! And the mussels here are very tasty. Hearty, creamy, airy!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Defrost the mussels in advance in the lower compartment of the refrigerator. Pour a glass of cold water into a saucepan, put the mussels, bring to a boil and remove from heat.
  2. Strain the resulting broth through a sieve. Put the mussels in a bowl, cover and set aside.
  3. Peel the potatoes, cut into small cubes and boil for 10 minutes in a small amount of water.
  4. Dry.
  5. Add to the mussels.
  6. Peel and finely chop the onion, cut the bacon into strips. In a saucepan, heat the butter, fry the bacon for 3 minutes, add the onion and fry for another 5 minutes.
  7. Add flour and mix thoroughly.
  8. And cook, continuing to stir, for another 4 minutes.
  9. Heat the milk without bringing it to a boil. Pour warm milk, a glass of hot water and mussel broth into a saucepan. Boil for 5 minutes.
  10. Add potatoes and mussels. Cook for 4 minutes, remove from heat.
  11. Wash the parsley and finely chop. Season the soup with cream, put parsley, salt and pepper to taste, then cook for another half a minute.
  12. Stir and pour into plates.
  13. Ready!
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