- Time: 30 minutes
- Servings: 2
- Complexity: Easy
2 tbsp. butter
1 stalk celery, diced
1/2 cup white wine
1/2 lb mussels in the shell
1/2 cup fish stock
1/2 cup potatoes, diced
1/2 lb wild mushrooms (your choice)
1/4 cup sweet red pepper, diced
1/4 cup sweet green pepper, diced
1 clove garlic, finely chopped
1 tbsp. pesto
1/2 tsp. saffron
1 tsp. salted herbs
3 tbsp. country-style cream (15%)
1 stick baguette bread
In a saucepan, melt butter over medium heat. Add French shallot and celery. Cook for two minutes and add the white wine. Add the mussels and fish stock. When mussels are tender, remove from the pan.
Add the potatoes, wild mushrooms, sweet peppers, garlic, pesto, saffron and salted herbs. Cook until potatoes are tender.
Add the cream and simmer five minutes, without boiling.
Shell the mussels and add to the broth. Serve the chowder in a deep bowl, accompanied by baguette slices.
Suggestions: You can place a crouton brushed with pesto and garnished with a sprig of herbs on the soup in the bowl before serving it.