Creamy Sweet Potato Mussel Soup
This amazing soup is an inspiration of Brittany trip. It uses Bouchot mussels and sweet potatoes as the main ingredients. Enjoy it as a starter or a main dish.
Servings 4
Ingredients
- 500 g fresh Bouchot mussels
- 400 g sweet potatoes
- 80 ml white wine
- 400 ml vegetable stock
- 1 bulb yellow onion finely diced
- 100 ml cream
- 1 sprig Thyme
- 2 tbsp olive oil
- 1 tsp curry powder
- Salt
- Black pepper fresh ground
Instructions
- Clean the mussels thoroughly.
- Add white wine, thyme, mussels to a wok and cover. Bring the mixture to a boil over high heat. Then reduce the heat to the medium level and cook for 10 minutes.
- Discard any mussels that fail to open.
- Using a slotted spoon, transfer mussels to a pot. Remove thyme and reserve the cooking liquid aside.
- Peel sweet potatoes and cut them into small cubes.
- Heat olive oil in the wok. Then, add yellow onion and fry until the onion is translucent.
- Add sweet potatoes and curry powder to the wok, heat the mixture for about 2minutes.
- Now add the cooking liquid of the mussels and vegetable stock to the wok. Cover the wok and cook for about 30 minutes.
- Use a waffle-head potato masher to mash the sweet potatoes. Alternatively, use a hand mixer to mash the sweet potatoes.
- Mix the cream with the mashed sweet potato.
- Transfer the sweet potato into four large soup plates and add the cooked mussels.
- Season with black pepper and salt. Optionally, spread some chopped fresh parsley.
- Serve warm immediately.