Cream of potato soup with mussels and clams, easy and elegant recipe, perfect for every occasion. You can serve it as a light starter and creative or as a main dish elegant but low in calories. A delicious alternative to aromatic SOUP OF FENNEL WITH CLAMS AND LEMON CREAM. also perfect for a special dinner or menu for the Christmas holidays. 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.
The creamy potato salad with mussels and clams is a delicate dish but with the strong salt-known seafood and, 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? Save the recipe and do not waste my 20 STARTERS FOR CHRISTMAS TO PREPARE IN ADVANCE and. Obviously, have a look to all my CHRISTMAS MENU. Have a good day.
600 grams of potatoes
400 grams of mussels already cleaned
250 grams of clams
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
To prepare the potato cream with mussels and clams have to start cleaning the shellfish. Wash mussels and clams under running water. Put garlic in a pan, 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 alcohol and remove seafood from the fire. Strain the cooking water and set 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 the mussel and clam water with the potato cream and stir until the velvety is well blended. Add a drizzle of Virgin olive oil, chopped parsley and chives and possibly fix 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!
MATCHING: 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.