Clam and Mussel Soup

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Clam and Mussel Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
6
Ingredients
2 tablespoons
1 kilogram
Cockle (Cleaned, ready to cook)
1 kilogram
Mussels (Cleaned, ready to cook)
150 milliliters
75 grams
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
1
75 grams
1 pinch
1 liter
150 grams

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.