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Zeeland mussel soup with marsh samphire

2 kg Prins & Dingemanse mussels 1 sprig of thyme
1 box of Prins & Dingemanse marsh samphire 1 bay leaf
200 ml dry white wine 2 sprigs of parsley
1 onion, finely chopped 500 ml of fish stock (use a stock cube)
2 carrots, diced salt, pepper
2 tablespoons of olive oil 150 ml crème fraîche
4 tomatoes, skin removed, diced

Cook the mussels with the wine in a closed pan for approximately 5 minutes until all the shells are open. Shake the pan regularly. Leave the mussels to cool, remove them from the shell, and strain the juice through a fine strainer. Pour part of the cooking juice over the mussels so they do not dry out. Fry the onion and carrot in a pan in oil over a gentle heat for 10-15 min, the vegetables may not brown. Add the tomato, thyme, bay leaf, parsley, fish stock, some salt and 300-400 ml of water. Bring to the boil and skim off the foam. Cover the pan and leave the soup to simmer for approximately 30 minutes. Add crème fraîche, marsh samphire and some salt and pepper and heat through well. At the end stir in the mussels and the cooking juice.


Serves: 4

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