Cream of Asparagus with Mussels and Garlic Croutons | RICARDO

Ingredients

• 12 thin baguette slices
• 2 tbsp (30 ml) olive oil, plus more for serving
• 1/2 garlic clove
• 1 shallot, chopped
• 1/2 garlic clove, chopped
• 1 tbsp butter
• 1/2 cup (125 ml) dry white wine
• 2 lb (900 g) mussels, cleaned
• 1 leek, white part only, thinly sliced
• 4 cups (1 litre) chicken broth
• 1 potato, peeled and diced
• 2 lb (900 g) green asparagus, trimmed and cut into pieces
• 1 tbsp parsley, chopped