Ingredients
- 2 cans of smoked mussels in olive oil (@geomarseafood)
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 leek, only the white part, chopped
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced
- 500 ml vegetable or fish broth
- 100 ml cream (optional, for creaminess)
- 100 ml dry white wine
- Salt and pepper to taste
- Olive oil
Directions
Heat a little olive oil in a large pot over medium heat. Add the onion, garlic, leek, and carrot. Cook for about 5-7 minutes until the vegetables are soft. Add the potato cubes and cook for another 5 minutes, stirring occasionally. Pour the white wine into the pot and cook for 2-3 minutes until it reduces slightly. Add the broth. Bring to a boil, reduce the heat, and simmer for about 15 minutes or until the potatoes are tender. Add half of the smoked mussels with their oil to the pot and reserve the other half. Add the cream for a creamier texture. Cook for a few more minutes to blend the flavors. Blend the soup with a food processor. Add the reserved whole mussels to the soup and heat for a couple of minutes until they are well heated. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, with some whole mussels in each bowl.
Enjoy your delicious smoked mussel soup!
