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Mussel Soup
Recipe by: Randall Spencer, Blue Ridge Mountain Catering
Ingredients:
2.5 lb Mussels in shells, cleaned & scrubbed
2 tbsp Olive oil, extra virgin
1 ea Onion, finely chopped
2 ea Garlic cloves, finely chopped
2 ea Leeks, thinly sliced
3 ea Celery sticks, thinly sliced
2 ea Carrots, diced
3 ea Potatoes, peeled & cubed
1.5 pnts Vegetable stock
5 oz White wine, dry
1 ea Lemon, juiced
1 ea Bay leaf
1 ea Spring, fresh thyme
2 tbsp Chives, chopped
Salt & Pepper to taste
Directions:
Recipe by: Randall Spencer, Blue Ridge Mountain Catering
Ingredients:
2.5 lb Mussels in shells, cleaned & scrubbed
2 tbsp Olive oil, extra virgin
1 ea Onion, finely chopped
2 ea Garlic cloves, finely chopped
2 ea Leeks, thinly sliced
3 ea Celery sticks, thinly sliced
2 ea Carrots, diced
3 ea Potatoes, peeled & cubed
1.5 pnts Vegetable stock
5 oz White wine, dry
1 ea Lemon, juiced
1 ea Bay leaf
1 ea Spring, fresh thyme
2 tbsp Chives, chopped
Salt & Pepper to taste
Directions:
