Cream of mussels salsify

Meat or fish are useless, mussels provide you with enough protein. But then a cereal dish will be welcome.

Preparation time: 

40 minutes

Difficulty: 

Very easy

How many people: 

4

Ingredients for Mussel Salsify Cream

• 1 l mussels
• 1 glass of white wine
• 1 can of salsify
• 1 onion
• 1 C. to s. olive oil
• 1 liter of poultry stock
• 2 bay leaves
• ¼ bunch of flat parsley
• 4 c. to s. creme fraiche
• Espelette pepper
• Salt

Preparation for Salsify Cream Soup with Mussels

Clean the molds well. Place them in a casserole dish with the white wine. Heat well until they are all open. Drain them with a slotted spoon, strain the juice into a Chinese bowl, and set aside.

Drain the salsify and cut them into pieces.

Peel and chop the onion. Melt it in a casserole dish. Add the salsify, the chicken stock, the reserved mussel juice, the bay leaf and cook for 10 min.

Meanwhile, chop the parsley leaves.

Mix the soup. Then add the cream and 4 pinches of Espelette pepper. Taste and adjust the seasoning.

Add the mussels and mix well.

Pour the soup into a hot tureen and sprinkle with the chopped parsley.