Mussels velouté
recipe
4203
b5f09d91-d8ae-448d-b871-4f24a4b5ed7e
Crazy Leeks
Crazy Leeks
8/15/2019 10:17:08 a.m.
0
0
90
8
Entrées
Christmas
Soups and creams
Leeks
Mussels velouté
Ingredients
- 1 kg (2.2 pounds) of mussels
- 125 ml (1/2 cup) of chicken broth
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 250 ml of sliced carrots
- 2 sliced celery branches
- 2 diced medium size tomatoes
- 2 chopped garlic cloves
- 60 ml (1/4 cup) of finely chopped parsley
- 15 ml (1 tablespoon) of butter
- 30 ml (2 tablespoons) of cornstarch
- 750 ml (3 cups) of milk
- 30 ml (2 tablespoons) of finely chopped fresh coriander (optional)
- Wash and brush mussels. Throw opened ones. Set mussels in a small casserole with chicken broth. Bring to a boil and cook 3 minutes. Throw mussels which haven't opened. Set in a sieve and keep cooking broth.
- Fry sliced leeks, carrots, celery, tomatoes, garlic and parsley into butter for 2 minutes. Salt and pepper. Add mussels cooking broth and bring to a boil. Lower heat, cover and cook for about 10 minutes or until vegetables are cooked.
- Dissolves cornstarch with milk. Add to the preparation and cook at low heat until it thickers. Remove half mussels from its shell and add the velouté. Add other half of mussels with its shell and with coriander, if desired.