John Myers
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Cauliflower Soup with Mussels
The perfect cauliflower soup with mussels recipe with a picture and simple step-by-step instructions.
The mussels
- 1000 g Fresh mussels
- 80 g Celery bulb finely diced
- 2 Pc Shallots chopped
- 2 Pc Garlic cloves chopped
- 1 dl White wine dry
- 2 tbsp Parsley stalks cut 2cm long
- Salt pepper-
The cauliflower soup
- 800 g Cauliflower fresh
- 2 tbsp Extra virgin olive oil
- 80 g Onion in strips
- 2 Pc Garlic cloves chopped
- 80 g Leek in strips
- 2 Pc Medium sized potatoes
- 1 liter Water
- 2 dl Liquid cream
- 0,5 tsp Espelette pepper
- Salt and pepper 1 good pinch of nutmeg
- 1 Pc Onion rings just the green
- 2 tbsp Chopped parsley until smooth
With the mussels
- Clean the mussels under running water and remove the barring. Brown the butter in a large pan. Sweat the shallot and celery cubes on it immediately, add the mussels, deglaze with white wine, add salt, pepper and parsley, cover and let the mussels open over a high heat. Set aside and let cool a little.
With the cauliflower soup
- Prepare the cauliflower and divide it into florets, wash and drain well. Peel and slice the potatoes. Heat the oil in a saucepan, sauté the onions and garlic, sauté the leeks, cauliflower and potatoes briefly, deglaze with water, add salt, pepper and nutmeg, simmer.
In the meantime
- Remove the mussels meat from the shell and set aside. Pour the stock through a sieve and add to the soup.
Prepare the soup
- After approx. 15-20 minutes add the cream and cook for another 10 minutes. Then puree everything. Add the pimento d’Espelette. Try and season to taste.
Serving
- Scoop the soup into preheated soup plates, garnish with one or two tablespoons of mussels and garnish with onion rings.
Suggestion
- Another possibility: briefly rinse the celery cubes (there could be sand underneath) and add to the soup. I did that.
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