The mixture of mussels and potatoes is a basic one. As an illustration in Belgium as moules et frites (mussels with fries). In the Bistrot in Maddalena, Sardegna, Italy, we loved a potato velouté with mussels. My model was impressed by that dish. I’ve used the liquor from the mussels to taste the potatoes, to get all the taste out of the mussels. It is a easy dish, however elegant sufficient to serve at a cocktail party.
Serves 4 as a small primo piatto or 2 as a principal course
- 500 grams (1.1 lbs) peeled and diced potatoes
- 2 kilos (4.4 lbs) mussels
- 120 ml (1/2 cup) dry white wine
- 1 onion, chopped
- 4 recent bay leaves
- freshly floor black pepper
- additional virgin olive oil
- 1/2 litre (2 cups) do-it-yourself vegetable inventory, made with 1 onion, 1 stick celery, 1 carrot, 1 leek
- 1 Tbsp minced recent flat leaf parsley
Begin by making do-it-yourself vegetable inventory by simmering chopped onion, celery, carrot, and leeks in 1/2 litre of water for 30-60 minutes.
Sieve the vegetable inventory and discard the solids. Making your individual vegetable inventory is vital, as a result of inventory from a cub comprises largely salt.
Clear the mussels, discarding any that aren’t closed, and put them in a pot with 120 ml white wine.
Cowl and produce to a boil. Boil the mussels till they’ve opened. Don’t prepare dinner the mussels longer than crucial, as that may toughen them.
Pour the mussels right into a colander and catch the mussel liquor in a bowl. Filter the mussel liquor via kitchen paper or a cheese fabric, and take many of the mussels out of their shells. Maintain just a few mussels of their shells for garnish.
Warmth 2 tablespoons olive oil in a pan. Add a chopped onion and 4 recent bay leaves.
Stir over medium warmth till the onions have softened, about 10 minutes.
Add 500 grams of diced potato.
Add the vegetable inventory to the potatoes.
Add about half of the mussel liquor to the potatoes.
Convey to a boil, then scale back the warmth so that it’s going to preserve boiling gently, and boil, uncovered, till the potatoes are tender, about 20 minutes.
When the potatoes are tender, flip off the warmth, take away the bay leaves…
…and use an immersion blender to puree the soup. (Utilizing a blender with simply potatoes is a nasty concept as a result of the potatoes might be became glue. However with sufficient liquid like right here, it will likely be superb.)
Style and add extra of the mussel liquor if extra salt is required. If you wish to make it thinner with out including salt, add water.
Add the mussels.
Stir over low warmth to include the mussels and warmth them via. Season with freshly floor black pepper to style.
Serve the velouté on preheated plates, garnished with mussels of their shells and parsley, and drizzle with prime quality additional virgin olive oil.