Mussels with Parsley Juice
Ингредиенты
- 2 cups (500 ml) chicken broth
- 10 cloves garlic, halved lengthwise
- 1 cup (250 ml) flat-leaf parsley, firmly packed
- 1 tablespoon (15 ml) sour cream (optional)
- 1/2 cup (125 ml) finely diced carrots
- 1 stalk celery, finely diced
- 2 lb (1 kg) mussels, bearded and cleaned
- Salt and pepper
Инструкция
- In a saucepan, bring the broth and garlic to a boil. Reduce by half. Remove the garlic and set aside with the broth.
- Prepare a bowl of ice water and set aside. In a small pot of boiling water, blanch the parsley for about 30 seconds. Drain in a sieve. Immediately plunge the sieve in the ice water to stop the cooking. Drain well.
- In a blender, purée the garlic, parsley and sour cream with half the broth until smooth. Season with salt and pepper. Keep warm.
