Cream of potato soup with mussels and clams

Cream of potato soup with mussels and clams, easy and elegant recipe, perfect for every occasion. Although not yet know whether either an appetizer or a main course. Frankly I don't know, Maybe it depends on the amount, But anyway it's good food. Cream of potato soup with clam stew. I used blue potatoes produced from farm Engalavra of Goderzo, I was able to appreciate during a trip in Trentino and the proprietors they sent me a surprise, but you can also use a normal potato. Is’ a delicate dish but with strong note seafood and salt, in my opinion, It is suitable for an elegant dinner, where you want to make a good impression with minimum effort. The creamed potatoes prepared in advance, as well as the clam stew. And the pot can assemble before serving. If you want to prepare a fish dinner for Christmas or new year might be of interest to you, How about?

POTATO CREAM WITH MUSSELS AND CLAMS (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 600 grams of potatoes
  • 400 grams of mussels already cleaned
  • 250 grams of clams
  • one shallot
  • 100 ml of white wine
  • extra virgin olive oil, to taste
  • vegetable broth, to taste
  • chopped parsley, to taste
  • 2 cloves of garlic
  • the stems of parsley
  • chives, to taste
  • salt and pepper, to taste

PROCEEDINGS

To prepare the potato cream with mussels and clams have to start cleaning the shellfish. Wash mussels and clams under running water. Put into a pan garlic, the stalks of parsley and a drizzle of extra virgin olive oil, Brown and join seafood. Do take heat and, When they start to open up, Deglaze with white wine. Evaporate the alcohol and remove from heat the seafood. Filter the cooking water and set it aside.

Wash potatoes, Peel them and cut them into slices and then into cubes. Finely chop the spring onion, put it in a pan with a drizzle of extra virgin olive oil and lightly brown. Add the potatoes, cover with vegetable stock, season with salt and cook until can't be hold, adding broth if necessary still. Pass the potatoes and broth in Blender and then eventually through a sieve until creamy. Combine water mussels and clams to mashed potatoes and stir until the cream won't be well mixed. Add a drizzle of Virgin olive oil, chopped parsley and chives and optionally add salt.

Serve piping hot potato cream soup in individual bowls, garnished with mussels, the clams and some’ chopped chives. Season the potato cream with mussels and clams with a drizzle of extra virgin and freshly ground black pepper and serve immediately. Bon appétit!

THE PAIRING: With this recipe, which intersects the flavors of the Earth and sea, We suggest a white wine. In particular, recommend a local wine: the Greco di Tufo, produced by Farm Le Masciare, in Lahore, in the province of Avellino. Its scents range from white fruit, like PEAR and peach, with citrus. Good acidity, has a slightly bitter aftertaste that contrasts and balances the sweetness of the cream of potato soup.

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