Very simple mussel cream

Do you like mussel cream ?

Obviously you haven't tried it yet, but I assure you that you're going to love it.

Mussel cream is a unique soup, very simple in ingredients (just mussels and vegetables) but a tidal wave of flavor in the mouth.

“Tide of flavor” sounds like a summer commercial. A really cool summer commercial. Max ice cream, a tidal wave of flavor in your mouth.

This blog is going to hell … tidal wave of flavor.

Let's continue please, let's pretend I didn't say anything.

This mussel cream, as I was saying, is very tasty (wink, wink). If you really like mussels, you'll really like this mussel cream. It's that simple. It doesn't have the hidden mussel flavor. This mussel cream is PURE mussel.

I spent a winter full of mussels at Paulina Cocina.

Obviously, I can't get out of here, folks, sorry. I think it's best to get back to this next session.

We say goodbye dancing.

about this mussel cream

Friends, as I told you, the mussel soup is delicious. I loved it, and, mind you, my mom did too.

As I explain in the instructions, it can be perfectly made with canned mussels, but to be honest, it doesn't make much sense, since fresh mussels can be frozen perfectly well, so if it's frozen mussel cream instead of canned, all the better.

As I also told you, if you like mussels, you'll find this cream very tasty; it has a lot of mussel flavor, and the vegetables just go with it.

Ingredients

For 4 people

• 250g of mussels without shells (yes! they can be canned mussels!)
• 1 celery stem
• 1/2 onion
• 1 Papa girl
• 1/2 Carrot
• 1 piece of red pepper pepper
• 1 bay leaf
• Turmeric
• Salt, pepper and oil
• Ciboulette to decorate

Mussel cream recipe

tidal wave of flavor

1. Sauté the leek, onion, bell pepper, potato, and carrot in a pot. Combine everything and cut into chunks. The size doesn't matter, as we'll be blending them later.

2. When the vegetables are lightly browned, add water (about 3 cups), cover, and bring to a boil. Boil for about 10 minutes.

3. Add the mussels to the broth. Season with salt and pepper and turmeric and bay leaves. Boil for another 5-10 minutes, until the potato and carrot are cooked.

4. Remove from heat and remove some whole mussels for garnish. Also remove the bay leaf. Blend for a long time, until you have a smooth, creamy consistency.

5. Serve and garnish with the chives and the whole mussel. And that's it! If you want to support me during this difficult time in my life, send me this tweet:

And here is my mussel cream.

we said goodbye dancing