Cream of white cabbage with mussels

Cream of white cabbage with mussels

Cream of cabbage and seafood: white cabbage and potatoes are cooked in the mussel sauce, then blended. Molluscs crown this delight. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

1 kg of mussels

1 kg of white cabbage

700 g of floury potatoes

½ onion

4 tablespoons of butter

2 dl of white wine

1.5 l of broth

2 dl of semi-fat cream

salt

pepper

sugar

½ bunch of dill

2 tablespoons of breadcrumbs

Freind's kitchen recipes, Potato and cheese dumplings.

How to proceed

Preparation:

ca. 25 minutes

Simmer:

ca. 30 minutes

Total time:

55 min

Rinse the mussels under cold water and remove the byssus (the beard sticking out between the two shells). Discard the shellfish with open or broken shells. Quarter the cabbage and remove the core. Cut the cabbage into strips, the potatoes into slices. Chop the onion and fry it in half the butter. Add the mussels and brown them briefly. Wet them with white wine, cover and simmer for approx. 5 minutes. Remove the closed mussels and remove them from the broth. Detach the molluscs from the shells and set them aside. Add the cabbage, potatoes and broth to the mussel stock. Simmer the covered soup for approx. 30 minutes. Add the cream and blend everything. Season with salt, pepper and sugar. Chop the dill. Briefly brown the mussels in the remaining butter to roast with the dill and breadcrumbs. Add the mussels to the cream and serve. You may be interested to read meatballs with pumpkin recipe/ Moroccan lentil salad.

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