Mussel soup

Name: Mussel soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (400 g) frozen clams; 400 g Leeks (leek); 1-2 Garlic cloves; 1 package (400 g) Sea shells (Rhenish species); 2 TABLESPOONS Butter or margarine; 200 ml White wine; 2 (400 ml each) Glasses of fish stock; 250 g Whipped cream; 2 packages (50 g each) Crab Soup Paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley and lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (400 g) frozen clams
400 g Leeks (leek)
1-2 Garlic cloves
1 package (400 g) Sea shells (Rhenish species)
2 TABLESPOONS Butter or margarine
200 ml White wine
2 (400 ml each) Glasses of fish stock
250 g Whipped cream
2 packages (50 g each) Crab Soup Paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley and lemon

Directions

1
Defrost the clams. Then wash thoroughly. In the meantime clean and wash the leek and cut it into fine rings. Peel the garlic and press it through the garlic press. Let the mussels thaw slightly. Heat the fat.
2
Sauté garlic and leek in it. Add all mussels. Also steam for about 5 minutes while turning. Deglaze with white wine and stock. Cover and cook for 10-15 minutes. Then drain and collect the stock. Put the stock back into the pot, add cream and bring to the boil. Melt the soup paste while stirring. Cook for 5 minutes at low heat. Add mussels again. Season to taste with salt, pepper and lemon juice.
3
Then drain and collect the stock. Put the stock back into the pot, add cream and bring to the boil. Melt the soup paste while stirring. Cook for 5 minutes at low heat. Add mussels again. Season to taste with salt, pepper and lemon juice. Serve garnished with parsley and lemon. Roasted herb baguette tastes good with it