Clam and Mussel Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps vegetable oil
- 1 kilogram Cockle (Cleaned, ready to cook)
- 1 kilogram mussels (Cleaned, ready to cook)
- 150 milliliters white wine
- 75 grams butter
- 125 grams smoked Bacon (cut into thin strips)
- 3 large potatoes peeled and cut into 1 cm (approximately 3/8 inch) cubes
- 2 stalks Celery (thinly sliced)
- 1 thyme
- 1 bay leaf
- 75 grams Pastry flour
- 1 pinch Saffron
- 1 l milk
- 150 grams Crème fraiche
Preparation steps
1.
Heat the vegetable oil in a large pan and sauté the cockles and mussels briefly. Pour in the wine, cover and cook for 3-4 minutes, or until the shells open up. Throw away any that do not open up. Transfer to a bowl and reserve the cooking liquid.
2.
Remove about half of the cockles and mussels from the shells.
3.
Heat the butter in a large pan and fry the bacon in it. Add the vegetables, thyme and bay leaf and cook for about 5 minutes. Sprinkle the flour over everything, mix well and cook for an additional 5 minutes. Stir in the saffron and milk. Bring to a boil and simmer for about 20 minutes, stirring occasionally. Right before serving, return the cockles and mussels to the pot and stir in the creme fraiche. Serve in shallow bowls.
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