Mussel Soup

Bahan-bahan

Mussels (2 kg)

Noilly Prat (100 ml)

Leek whites (2)

Garlic (3 cloves)

Onion (1)

Olive oil

Cream (200 ml)

Fish stock (800 ml)

Tarragon (2 tbsp)

Pepper and salt

Arahan

Heat up a soup pot on high heat.

Put the mussels in the pot with the Noilly Prat.

Cover and cook until the mussels are just done, stirring occasionally.

Drain the mussels, saving the cooking liquid.

Remove the mussels from their shells and put them in a bit of the cooking liquid.

Peel and chop the onion, leek and garlic.

Heat up the soup pot on medium-high with some olive oil.

Fry the onion and leek for 2-4 minutes.

Add the garlic and fry for another minute.

Turn down the heat to low and let cook for 3-5 minutes.

Pour the fish stock, the cooking liquid and the cream into the pot. Cook for 5 minutes.

Add the mussels and tarragon. Cook for another minute.

Season with pepper and salt.

Serve.

Pemakanan

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