Ingredients

675 g/1 1/2 lb carrots
65 g/2 1/2 oz butter 2 pinches of sugar
1 litre/1 3/4 pints Chicken Stock
32 mussels, scrubbed and beards removed 200 ml/7 fl oz white wine
1/2 clove garlic
1 tablespoon chopped fresh flat-leaf parsley salt

Instructions

1.Dice two carrots and slice the remainder. Melt 25 g/1 oz of the butter in a saucepan, add the diced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for 5 minutes.
2.Remove from the heat and set aside. Melt the remaining butter in another pan, add the sliced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for 5 minutes.
3. Pour in the stock and simmer for about 20 minutes. Transfer to a food processor and process to a purée.
4.Discard any mussels with broken shells or that do not shut immediately when sharply tapped. Heat the mussels in a frying pan with the wine and garlic for 5 minutes until they open. Discard any that remain closed.
5. Remove the mussels from their shells. Reheat the carrot purée, then pour into a soup tureen and add the diced carrots and the mussels.
6. Sprinkle with the parsley and serve immediately.

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