and Information: Service for 4
lb. Cleaned Mussels
4 Leeks stalks (some green remaining)
3 Medium Sized Potatoes
4 sprigs of thyme
3 Garlic Cloves
3 T. Olive Oil
1 cup white wine
2 cups vegetable stock or water
1/4 cup heavy cream
Parsley and Chives for Garnish
Salt and Pepper
the leek down the middle and clean out all the
sand and grit that may be between the fibers.
Chop the leeks, potatoes and onion coarsely.
up a large pot on a medium heat and add 2 T
of olive oi. When the pot is warm add the garlic,
onions, leeks, and thyme and sauté very slowly
for about 6 minutes until the onions become
soft and translucent. Add the potatoes and sweat
for a further two minutes on a medium heat before
adding the salt and pepper; Add the vegetable
stock and turn the heat down to a low heat and
simmer for 10 minutes or until the potatoes
are soft. Add the cream to the soup and bring
back to the boil; When the soup boils remove
from the heat and let cool for a few minutes.
blend using a hand blender or food processor.
Blend until smooth then pass the soup through
a sieve if you desire a smoother texture.
1 T of oil to a hot pot. Add the cleaned mussels
to the hot oil Add the white wine and cover
the pot. Cook until the mussels have opened.
a slotted spoon, remove the opened mussels from
the pot and set aside in a large bowl. . Steam
any closed ones another 1 or 2 minutes to see
if they'll open. Discard any mussels that remain
closed. Strain the cooking liquid into a bowl
through a strainer lined with several layers
of cheesecloth to trap any grit from the mussels.
Boil for 3 to 4 minutes to reduce and concentrate
the flavor then add the reduced liquid to the
Remove the mussels from their
shells. Leave 4 mussels per serving for garnish.
Garnish as shown above with chopped parsely
Do not puree the leeks with the
potatoes. Instead add the diced leeks into the
creamed potato soup. This will give an additional
texture and taste to the soup.