| Recipe from the Black Countess of Molluschi SoupIngredients700 g of sea truffles500 g of mussels1/2 leeks4 tablespoons of extra virgin olive oil1 bunch of parsley 1 clove of garlic 100 ml of fresh cream1 bunch of fresh oregano1 carrot1 potato salt and white pepper1 bay leaf PreparationClean the molluscs very carefully and leave them to soak in cold salted water for 1 hour. Clean the carrots and leek and slice them very thinly. Stew them in a saucepan with 1 tablespoon of oil and a little water. Wet with the wine and let it evaporate, then add 1/2 liter of water, the potato peeled and cut into chunks and a few leaves of parsley. Salt, pepper and simmer for 20 minutes. In a large frying pan, heat a drizzle of oil with garlic and bay leaf and open the shells in a covered container. Remove the shells from the shells (except for some that you will keep aside) and collect them in a bowl, pouring over their liquid filtered through a gauze. pass the vegetables to the masher, then put the velvet again in the casserole, pour the liquid of the shellfish and cream and bring to a boil, stirring often. Remove from heat, season with salt and pepper and add the shelled molluscs. Wait a few minutes, so that the molluscs heat up well in the soup, then serve garnishing with the shells kept aside and a handful of fresh oregano leaves. |
