Winter Mussel Soup with Root Vegetables
Winter Mussel Soup with Root Vegetables! Fresh seafood served with a creamy soup with flavours of garlic, fennel, leek, saffron and shallot.
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Cooking tools:
- Blender
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
- Ladle
- Spoon
- Mixing bowl
- Serving bowl
Ingredients
- 600g mussels
- 25g butter
- 1 shallot, peeled and diced
- 2 cloves garlic chopped
- 1 bay leaf
- 1 leek, diced
- 1 carrot, diced
- 1 fennel, diced
- 1 tsp saffron
- 150ml white wine
- 100ml double cream
- 1 small bunch parsley
- 4 tomatoes
- Crème fraiche
- Herb oil
- Celery tops
- Pan fried brill
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