Carrot and mussel soup

trentino crestCrema 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 🙂 Serves 4

 

carrot and mussel soup ingredients

carrot and mussel soup ingredients

  • 32 large mussels, cleaned
  • 1 litre chicken stock
  • 700g carrots
  • 70g butter
  • 1 glass white wine
  • 1 clove garlic, finely chopped
  • 1 tbsp parsley, finely chopped
  • sugar
  • salt
  1. Dice half of the carrots. Fry in half the butter with a pinch of salt and a pinch of sugar until caramelized. Put aside.
  2. 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.
  3. 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.
  4. Reheat the carrot purée. Add the mussels and their cooking liquid and the diced carrots. Served with the chopped parsley sprinkled over each portion.

carrot and mussel soup finished dish

 

Advertisements

One thought on “Carrot and mussel soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s