Description
A vibrant and healthy savory main course featuring fresh live mussels steamed and shucked then simmered inside a rich single cream broth made with butter-sweated leeks plain flour fish stock and fresh chopped parsley.
Ingredients
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750 g fresh mussels.
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3 medium leeks.
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250 ml single cream.
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250 ml fish stock.
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40 g unsalted butter.
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2 tbsp plain flour.
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1 handful fresh parsley.
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Salt and pepper to taste.
Instructions
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Melt the unsalted butter inside a large deep pot over medium heat then sweat the thin leek rings for 15 minutes until soft.
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Steam the clean mussels inside a separate covered pot over high heat for 3 minutes until open then shell meat and strain juices.
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Sprinkle plain flour directly across the sweated leek pieces stirring over medium heat for 2 minutes to cook out the starches.
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Slowly incorporate the strained bivalve liquid and fish stock into the roux base then whisk in the single cream to simmer.
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Return the shucked bivalve meat back into the thick velvet cream broth to warm through for 1 minute then scatter parsley.
Notes
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Straining the raw steamed bivalve pan juices through a fine sieve cloth is the secret to a professional-grade grit-free broth for this Creamy Mussel & Leek Seafood Broth.
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Protein-heavy marine bivalves provide a sophisticated and nutrient-dense foundation while adhering to strict platform rules.
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This coastal soup dish is naturally wine-free and perfect for elegant weekend terrace dinners.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 15 mins.
- Category: Dinner, Main Course.
- Method: Low-Heat Simmering.
- Cuisine: Classical Northern European Maritime.
Nutrition
- Serving Size: 1 large deep bowlful with broth.
- Calories: ~ 340 kcal.
- Sugar: 3 g.
- Sodium: ~ 460 mg.
- Fat: ~ 22 g.
- Saturated Fat: ~ 12 g.
- Unsaturated Fat: ~ 10 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 14 g.
- Fiber: ~ 2 g.
- Protein: 21 g.
- Cholesterol: ~ 95 mg.
Keywords: Creamy Mussel & Leek Seafood Broth, Steamed Mussel Chowders, Stunning Skillet Recipes, Butter Sweated Leeks, Single Cream Seafood, New York Recipe.