Ingredients

Features

Description

Three-quarters of the territory of Wales is surrounded by the sea, and it is not surprising that the people of Wales are spoiled abundance of fish. Especially a lot of mussels near the island of Anglesey.

1. Scrape mussels and cover with cold water in a large pan, to cover the mussels. Bring to a boil and cook until mussels open — about 3 minutes

2. Strain the liquid and boil over high heat until it boiled down to 900 ml.

3. Meanwhile, remove the top half shells and small algae or «beard», throwing out all the mussels that do not want to open.

4. In another saucepan, cook over low heat the onions and garlic in butter. pour boiled broth from the mussels, add the breadcrumbs, lemon juice and wine. Bring to a boil and return the mussel soup to warm up.

5. Add cream and parsley, but did not give the soup to boil, as the cream rolled.

6. Arrange the mussels soup plates, pour the broth and serve immediately.

Note:

Translated by site: wday.ru