Potato soup with mussels
Eat your potato differently, with this delicious potato soup with mussels. If you like it spicy, add smooth mustard!
Ingredients:
- 1 bag Cêlavíta Granny's cooking potatoes floury, 500 g
- 2 kg mussels, washed
- 2 tbsp butter
- 1 leek, cut into rings
- 2 stalks of celery, thinly sliced
- 2 cloves of garlic, grated
- 300 ml white wine
- 1L fish or vegetable stock (from a cube)
- 200 ml of cooking cream
- Pepper and salt, to taste
- Mustard (to taste)
Preparation
Prepare
Step 1:
Take a large pan to cook the mussels in; heat the pan, melt the butter. Fry the leeks, celery and garlic in it. Add the mussels after 2 minutes, pour the white wine over them. Put the lid on and put the pan on high heat. Shake the mussels a few times in between. When all the mussels are open, remove them from the pan. Keep the garnish (as much as possible) and the mussel liquid in the pan, add the potatoes and the stock. Cook the potatoes in this until they fall apart. This will take about 12 minutes.
Step 2:
Meanwhile, the mussels can be picked from the shell. Store the mussel meat refrigerated.
When the potatoes are cooked, puree the soup with the hand blender. Add the cooking cream to the soup. Taste if the soup needs salt and pepper. If the soup is not completely smooth, pour it through a sieve into another pan.
Step 3:
To serve the soup, preheat soup bowls. In these, divide the mussels.
Pour the hot soup onto the mussels. Garnish the soup with a little crème fraîche, coarse mustard and spring onion rings.
Variation tip:
Do you like spicy soup? Then add smooth mustard to taste to the soup base.