Name: CREAM OF CARROT WITH MUSSELS AND PONS SAFFRON OIL
Ingredients: 400 g Peeled, washed and diced carrots; 200 g Peeled, washed and diced Monalisa potatoes; 1 Leek, washed and chopped; 50 ml PONS Seleccion Familiar Arbequina EVOO.; 20 Rock mussels; 20 ml White wine; 1 Slice of lemon; 150 ml Chicken broth; 100 ml Cream; 3 g Salt; 0.50 g Pepper; Cooking broth from the mussels; Infused with Saffron.; Roc de Foc.

CategoryCreamsDifficultyIntermediate

Total Time1 hr 30 mins

4 PAX - Time 90 min

Utensils: Casserole, chinese colander, hand blender

See recipe in PDF or print

INGREDIENTS

400 g Peeled, washed and diced carrots

200 g Peeled, washed and diced Monalisa potatoes

1 Leek, washed and chopped

50 ml PONS Seleccion Familiar Arbequina EVOO.

20 Rock mussels

20 ml White wine

1 Slice of lemon

150 ml Chicken broth

100 ml Cream

3 g Salt

0.50 g Pepper

Cooking broth from the mussels

Infused with Saffron.

Pairings:

Roc de Foc.

ELABORATION

Add to the pan the leek, carrot, potato and the oil.

Turn the heat down to the lowest temperature and cover the pot with the lid so that the vegetables soften.

Once tender, add the broth and let simmer for 20 minutes.

Add the salt and pepper.

Blend and strain using the Chinese colander to remove any lumps.

Then add the cream and mix. Keep warm.

Wash the mussels and add them to the pot with the white wine and lemon.

Cover the pot and put it on a high heat.

After 4 minutes the mussels will have opened. Strain the cooking broth and add to the cream of carrot.

Remove the mussels from theirs shell. Dispose of the shells.

Add the cream of carrot to a dish of your choosing.

Add 5 mussels to the cream.

Pour over a generous amount of Pons Fresh Crushed Saffron.

Observations:

When cooking the mussels we can add three saffron strands. The components of saffron intensify the iodized flavour of seafood. Any seafood is suitable for this recipe because saffron intensifies the iodized flavour of seafood.