Green Vegetable Veloute with Shellfish
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup unsalted butter
- 4 scallions (chopped)
- 4 mussels (cleaned and beards removed)
- 1 cup white wine
- 3 cups peas (fresh or frozen)
- 2 cups water (or vegetable stock)
- 2 Tbsps chopped mint
- 1 Tbsp lemon juice
- crusty Bread (to serve)
How healthy are the main ingredients?
mintPreparation steps
1.
Melt the butter in a medium pan over a gentle heat and cook the spring onions for about 10 minutes or until soft but not brown, stirring from time to time.
2.
Meanwhile, place the mussels in a large pan, pour over the wine and cover with a lid. Place over a high heat and cook for five minutes or until the mussels have opened. Remove the pan from the heat and drain, reserving the cooking liquor. Keep the mussels in a warm place.
3.
Add the peas, water and the cooking liquor from the mussels to the softened spring onions and bring to a simmer. Gently simmer for 10 minutes or until the peas are tender then remove the pan from the heat and add the chopped mint.
4.
Blend the soup until smooth then pass through a fine sieve. Add the lemon juice and season to taste. Pour into warmed bowls, add the cooked mussels and serve with crusty bread.
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