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•              Mussel meat 400 grams

•              Onion 50 grams

•              Carrots 50 grams

•              Squash 250 grams

•              2 Garlic cloves

•              Leek 40 grams

•              Butter 20 grams (for stir fry vegetables)

•              Fish broth 400 cc.

•              Cream 50 cc.

•              Butter 10 grams (for refining)

•              Decoration: Shrimps 8 units. Leek (the green part) 40 grams

•              Olive oil 10 cc.

Salt, pepper and paprika to taste.





Wash and mince all vegetables; save the squash without skin aside.

Clean the shrimps, squeezing gently; season with salt and pepper in a separate container. Crush the garlic and chop the leek into chiffonade (very thin strips).

Brown the vegetables in butter to increase the aroma and decrease the acidity.

Add the squash, brown it a little and add the fish broth.

Bring to a boil, cook for 15 minutes, add the mussels and cook for 5 more minutes. Liquefy everything in the blender and pass it through Chinese strainer, bring back to a boil and rectify the taste. Put a squeeze of cream.

Aside, fry the leek, reserve on paper towels and then sauté the shrimp and season them with paprika.

Serve the cream very warm and decor with shrimps and fried leek.

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