April 26, 2008, 10:49 pm
Filed under: Carrot and mussel soup, Fish, Minestra - Soup, Primo - first course, Recipe | Tags: carrots, cooking, first course, food, italian, mussels, primo, Recipe, soup, trentino
Filed under: Carrot and mussel soup, Fish, Minestra - Soup, Primo - first course, Recipe | Tags: carrots, cooking, first course, food, italian, mussels, primo, Recipe, soup, trentino
Crema Di Carote E Cozze. This dish is from Trentino Alto Adige so it is heavily influenced by it’s northern neighbours. Don’t tell my Barese friends, but I found it rather good 
32 large mussels — cleaned
1 liter chicken stock
700 grams carrots
70 grams butter
1 glass white wine
1 clove garlic — finely chopped
1 tablespoon parsley — finely chopped
sugar
salt
- Dice half of the carrots. Fry in half the butter with a pinch of salt and a pinch of sugar until caramelized. Put aside.
- Finely chop the rest of the carrots. Fry in the rest of the butter for a few minutes with a pinch of salt and a pinch of sugar. Add the stock, cover and cook until the carrots are soft. Liquidize.
- Put the mussels in a pan with the wine and garlic. Place over a high heat until the mussels have opened. Shell the mussels. Strain the cooking liquid and reserve.
- Reheat the carrot puree. Add the mussels and their cooking liquid and the diced carrots. Served with the chopped parsley sprinkled over each portion.
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That looks good. Thanks for the recipe. I will give it a try.
Comment by Easy healthy recipes June 2, 2008 @ 6:48 pm