In Spanish cuisine, there are many original recipes, according to which delicious dishes are prepared. For example, a creamy mussel soup that requires champagne to make. It seems that these ingredients are incompatible, but the result suggests otherwise.
It is necessary
- - 1 kg of mussels in shell;
- - 1 tomato;
- - 1 medium-sized potato;
- - 2 glasses of dry champagne;
- - 1 stalk of leeks;
- - 100 ml of cream;
- - olive oil;
- - salt and pepper;
- - black peppercorns;
- - 2 cloves of garlic;
- - 1 circle of lemon.
Instructions
Step 1
Rinse the mussels well and put them in a saucepan, add 50 ml of olive oil, 2 cloves of garlic cut in half, a few black peppercorns and a circle of lemon.
Step 2
Salt and pepper the mussels. Pour 2 glasses of champagne into a saucepan and put it on fire. Close the lid, let it boil, wait 5-6 minutes for the mussels to open.
Step 3
We filter the broth through a sieve and set aside. We open the mussels, save the meat, and discard the shells.
Step 4
Peel the leeks and chop them. Cut the peeled potatoes into thin slices.
Step 5
In a saucepan with a thick bottom, fry the leeks until golden brown, add potatoes to it.
Step 6
Remove the peel from the tomato, cut it into cubes and, together with the mussels, send it to the pot with the potatoes and leeks. Keep in mind that a small amount of mussels should be left to decorate the dish.
Step 7
Simmer the contents of the pan for 3-5 minutes, then pour the broth in which the mussels were cooked. Let the soup boil and cook until the potatoes are cooked.
Step 8
Cool the finished soup, turn it into a cream soup using a blender and filter it additionally through a sieve so that the consistency is homogeneous and very tender. Add the cream and stir for the last time. Serve warm, garnished with whole mussels. The soup looks very nice in small transparent cups.
