
Mussel soup
30min
Ingredients
2 tablespoons of plain flour
350 ml of milk
150 ml of whipped cream
3 tablespoons of chopped parsley
Pepper (freshly ground)
Instructions
1. In a pot, combine the mussels with about 200 ml (approximately 1 scant cup) of water. Cover and steam, shaking the pot several times until all the mussels have opened, 3 to 5 minutes. Discard any mussels that have not opened. Strain the mussel cooking liquid through a fine sieve.
2. Peel, rinse, and cut the potatoes into 2-3 cm (approximately 3/4 to 1 inch) cubes. Cook the potatoes in salted boiling water until tender, about 15 to 20 minutes. Peel and finely chop the onion. In a pot, sauté the onion in melted butter. Sprinkle with flour and cook, stirring, until the flour darkens slightly. Add the milk, mussels, and water if necessary. Bring to a boil and simmer until it thickens slightly, about 15 minutes.
3. Drain the potatoes and mash half of them with a fork. Add the mashed and whole potato pieces to the soup and let it sit for 3-4 minutes. Stir in the cream and season with salt and pepper. Ladle the soup into preheated bowls and garnish with parsley. Serve with baguette, if desired.
