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Bouchot mussel soup Billy by


Ingredients:4 people
  • Bouchot mussels
    1 kg 500 approximately
  • onions
    2
  • celery stalk
    1 stalk
  • butter
    20g
  • whipping cream
    25 cl
  • saffron powder
    1 dose
  • flat-leaf parsley
    1 bunch
  • fish fumet (powder)
    15 g
  • salt, ground pepper
  • dry white wine
    1/2 litre


Preparation:
  • Preparation time:30 minutes
  • Cooking time:20 minutes


Difficulty:[usr 1]

Scrape the mussels under cold water, rinse them several times and then drain them. Chop the parsley (about 2 tablespoons). Peel and chop the onions. Slice and thinly slice the celery.

In a casserole dish, melt the onions and celery in the butter, add half the chopped parsley and the saffron.

Moisten with white wine, salt, pepper and bring to a boil. Add the mussels. Mix, cover and let them open over high heat, stirring occasionally.

Shell open mussels. Filter their cooking juices. Return the strained juice to the casserole, add 1/4 liter of water, the stock and the whipping cream. Bring to a boil, stirring constantly, lower the heat and simmer for 5 minutes.

Add the mussels, pour into a soup tureen, sprinkle with chopped parsley and serve with croutons and grated parmesan.

Bouchot mussel soup Billy by