Cream of potato soup with mussels and clams

Procedure

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.