Mussels Vichyssoise
This mussels vichyssoise made with potatoes, canned mussels and garlic is not only exquisite to taste but also easy to prepare!
SERVES
3
TO
4
Ingredients
Mussels
- 1-2 containers of canned smoked mussels
- Zest and juice of a lemon
- 1 teaspoon chives, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 tablespoon olive oil
Soup
- 3 leeks, whites only, cleaned and chopped
- 3 cloves garlic, chopped
- 2 tablespoons (60 ml) butter
- 1 pound (454 g) new potatoes, peeled and diced
- 3 cups (710 ml) reserved mussel cooking liquid
- 1 cup (240 ml) 10% cream
- ¼ cup (60 ml) whole milk
- Salt and white pepper
- ½ lemon, juice
To Serve
- Crostini/baguette, sliced
- Olive oil for brushing
- Salt and pepper to season
Directions
For the Mussels
- Remove mussels from can, save the liquid for soup, and dress with lemon zest and juice, chives, parsley and olive oil. Set aside for serving.
For the Soup
- In a heavy soup pot, melt the butter and add the chopped leeks and garlic.
- Season with salt and white pepper, stir, then cover and sweat over low heat for about 10 minutes.
- Add the reserved cooking liquid from the mussels to the leeks, then add potatoes.
- Add the cream, season with salt and white pepper and simmer for 25 minutes.
- Blend the soup and pass it through a fine mesh strainer. Stir in the milk and lemon juice.
- Put aside to cool slightly and then into the fridge to cool completely, about 1-2 hours.
To Serve
- Serve the soup cold in chilled bowls, garnished with the dressed smoked mussels, fennel fronds and crostini. Enjoy!
