In Spanish cuisine there are many original recipes, according to which they prepare very tasty dishes. For example, cream soup with mussels, for the preparation of which you need champagne. It seems that these ingredients are incompatible, but the result suggests otherwise.
Pick your recipe
You will need
- - 1 kg of mussels in shell;
- - 1 tomato;
- - 1 medium-sized potato;
- - 2 glasses of dry champagne;
- - 1 stalk of leek;
- - 100 ml cream;
- - olive oil;
- - salt and pepper;
- - black pepper peas;
- - 2 cloves of garlic;
- - 1 cup of lemon.
Instruction manual
1
Mussels should be washed well and put in a pan, add 50 ml of olive oil, 2 cloves of garlic cut in half, a few peas of black pepper and a circle of lemon.
2
Salt and pepper the mussels. Pour 2 glasses of champagne into the pan and put it on the fire. Close the lid, let it boil, wait 5-6 minutes for the mussels to open.
3
We filter the broth through a sieve and remove to the side. We open the mussels, save the meat, and throw out the shells.
4
Peel the leek and chop it. Cut the peeled potatoes into thin slices.
5
In a pan with a thick bottom, fry leeks until golden brown, add potatoes to it.
6
We remove the peel from the tomato, cut into cubes and, together with the mussels, send it to the pot with potatoes and leek. Please note that a small amount of mussels should be left to decorate the dish.
7
We extinguish 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 ready.
8
Cool the finished soup, turn it into a cream soup with a blender and additionally filter through a sieve so that the consistency is uniform and very tender. Add cream and mix for the last time. Serve warm, decorating with whole mussels. The soup looks very beautiful in small transparent glasses.