Creamy mussel soup

Name: Creamy mussel soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg mussels and 250 g clams or 1,25 kg mussels; 400 g Leeks (leek); 1-2 Garlic cloves; 1-2 TABLESPOONS butter/margarine; 200 ml White wine; 2 TABLESPOONS Vegetable broth (instant); 200 g Whipped cream; 2 packages (50 g each) Crab Soup Paste; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp Parsley and lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg mussels and 250 g clams or 1,25 kg mussels
400 g Leeks (leek)
1-2 Garlic cloves
1-2 TABLESPOONS butter/margarine
200 ml White wine
2 TABLESPOONS Vegetable broth (instant)
200 g Whipped cream
2 packages (50 g each) Crab Soup Paste
7-10 Tbsp salt, white pepper
1 TABLESPOON Lemon juice
7-10 Tbsp Parsley and lemon

Directions

1
Wash and brush the mussels and remove the beard threads if necessary. Sort out already opened mussels. Clean, wash and cut the leek into fine rings. Peel and chop garlic
2
Heat the fat. Sauté garlic and leek in it. Deglaze with 1 1/4 l water and wine. Bring to the boil, stir in stock. Cook the mussels for 5-10 minutes until the shells open. Remove the mussels, sort out closed ones
3
Pour cream into the stock, bring to the boil. Stir in soup paste and let everything simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Heat the mussels in the soup. Garnish with parsley and lemon. Serve with roasted herb butter baguette