Mussel Soup
A featured recipe by dagmar’s kitchen.Did you know that every mussel in all of the deep oceans of the world actually have the same thing on the top of their bucket list? To experience Jerusalem before they go. So you could see this recipe as a fulfillment of dreams. Both for them and you.
Ingredients
- 1 kg mussels blue
- 400 ml water
- 500 g artichoke Jerusalem
- 1 white onion
- 1 leek small
- 1 clove garlic
- 1 tbsp salted butter
- 1 tbsp olive oil
- 500 ml vegetable stock plus reserved liquid from mussels
- 6 tbsp cooked white rice
- 1 tbsp light cream (20%)
- balsamic vinegar
- sea salt to taste
- white pepper to taste
- thyme Fresh
Instructions
Mussels:
- Scrub each mussel individually and check to make sure their shells are tightly closed. Discard mussels with cracked shells.
- In a large pot bring the water to a boil and then gently add the mussels. Cover and cook over medium-high heat until the mussels open, about 5 minutes.
- Reserve the liquid and keep the mussels in the pot with lid on.
Soup:
- Peel the Jerusalem artichokes and cut them into smaller chunks. To prevent from darkening drop the pieces into lemon- or vinegar water while peeling the remaining Jerusalem artichokes.
- Peel and finely chop the onion, leek and garlic clove.
- In a medium pot, melt the butter and olive oil over medium heat.
- Add the Jerusalem artichokes, onion, leek and garlic. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown).
- Add the reserved mussel liquid, vegetable stock and wine. Bring to a boil, cover the pot and simmer for 10 minutes.
- Add the cream and simmer for 5 more minutes.
- Add the balsamic vinegar, salt and pepper to taste and puree the soup in a blender.
- Serve the Jerusalem artichoke soup with the mussels and sprinkle with fresh thyme.
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