Corn soup with mussels.
ready in: 22 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
1 ecodose of water and white wine
1-2 bay leaves
1 35gr thin slice of smoked pancetta
1 fresh corn cob
2 ecodoses of fish stock (ready)
2 tablespoons extra virgin olive oil
a few parsley leaves
Fill one ecodose with half white wine, then add water
to the top.
Place the clean mussels in the basket for steaming and put in the
cooker with the ecodose of water and wine and the bay leaf. Close the lid
and cook for 1 minute after the hiss.
Turn off the heat, let the valve vent and remove the lid. Extract the basket
and discard any unopened mussels, reserving the
cooking juice. Quickly rinse the cooker and dry it. Cut the potatoes into small
cubes (half cm each side), the pancetta into thin slices and remove
the corn kernels with a knife. Heat the oil in the open cooker on medium heat, toss
the pancetta and potatoes for 3-4 minutes, mixing frequently. Add
the corn kernels and fish stock, close the lid and cook for 5 minutes
after the hiss.
In the meantime, sieve the cooking juices from the mussels through a very fine
colander and keep it. Detach the molluscs from the shells, reserving a few whole ones
for decoration later. Chop the clean parsley finely with a knife.
After 5 minutes of cooking, let the valve vent and open the lid.
Pour the corn soup in the bowls with the mussels and some of their filtered
cooking juices, add salt to taste. Add
the chopped parsley and 1 mussel in its shell per portion, then serve.