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Receta Irish Cream Of Mussel Soup
by Global Cookbook

Irish Cream Of Mussel Soup
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  Raciónes: 8

Ingredientes

  • 32 med Mussels
  • 1 x Onion, peeled/minced
  • 1 x Celery, minced
  • 1 x Leek (white part only), chop
  • 1 c. White wine
  • 3 c. Fish stock
  • 2 c. Heavy cream
  • 4 x Chervil or possibly substitute parsle Salt and pepper to taste

Direcciones

  1. Note: When buying mussels look for small ones which have tightly closed shells - a sign which they are alive and thus fresher.
  2. Place mussels, wine and fish stock in a stock pot. Add in minced vegetables.
  3. Cover and shake to stir contents. Cook on high heat 4 to 5 min. After 5 min shake pot again, remove lid and strain contents into a collander, catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat, boil and reduce soup for 5 min.
  4. Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the minced vegetables.
  5. Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add in mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle till it boils.
  6. Ladle soup into soup bowls. Add in sprigs of chervil to top of soup for garnish.
  7. Serve the remaining mussels on the side with an array of the cooked minced vegetables.