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 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
How healthy are the main ingredients?
Celerypotatothyme

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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