About the Recipe
It is an easy recipe but you will fail making it like a "pro" if you will miss one important part: Taste as you cook!
Ingredients
1kg mussels
250 gr raw peeled prawn
any other seafood you’d like
1 onion
2 garlics
3 carrots
3 potatoes
butter
3 sp flour
milk, cream, white wine, salt, pepper, thyme and chopped rosemary
Some bacon or caramelised mushroom because (if you prefer vegetarian)
Preparation
Step 1.
After cleaning the mussels, put them in boiling water only until the shells are open up and take them out quickly and take the meat, strain the broth few times making sure no more dirt and sands.
Step 2.
Slice prawn lengthy side end to end so they’ll be curly when added in the soup later.
Step 3.
Slice mushrooms and saute until withered, add a pinch of salt, chopped onion and caramelised them, then add garlic, thyme, rosemary, chopped cubed celery, carrots and potatoes, stir for a couple of minutes, add 2 spoons of flour and stir until cooked, then deglaze with a cup of white wine, add 1/2 of mussels’ broth. Leave it until alcohol epavorate and add the rest of the broth and milk and leave it until just boiling, TASTE!
Step 4.
Add salt and pepper if need so, then cream if you have ( if thick enough and taste ok, no need to add the cream), leave another 5 minutes until carrot and potatoe cooked ( not overcooked), then in the cooked mussels and raw prawns. WATCH! until prawns become curly, TASTE!
Adjust the taste and done. Serve a couple hours later or the day after.
When heating up: high heat, as soon as boiling, take off from the stove.
Serve with chopped parsley and wholemeal bread.